Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup Quartirolo Lombardo cheese, grated
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup milk
- 1/2 cup heavy cream
- 4 eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Baking sheet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pre-made pie crust and place it into the 9-inch pie dish. Trim the edges and prick the bottom with a fork.
3. In a mixing bowl, whisk together the milk, heavy cream, eggs, salt, black pepper, and nutmeg until well combined.
4. Sprinkle the grated Quartirolo Lombardo cheese and asparagus pieces over the bottom of the pie crust.
5. Pour the egg mixture over the cheese and asparagus.
6. Place the pie dish on a baking sheet and bake for 35-40 minutes, or until the quiche is set and the crust is golden brown.
7. Remove the quiche from the oven and let it cool for 10 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 295
Fat: 22g
Carbohydrates: 13g
Protein: 12g
Sodium: 390mg
Substitutions for ingredients:
- Quartirolo Lombardo cheese can be substituted with any other soft cheese, such as brie or camembert.
- Asparagus can be substituted with other vegetables, such as spinach or broccoli.
Variations:
- Add cooked bacon or ham for a meatier quiche.
- Use a gluten-free pie crust for a gluten-free option.
- Add chopped herbs, such as thyme or parsley, for extra flavor.
Tips and tricks:
- To prevent the crust from getting soggy, pre-bake it for 10 minutes before adding the filling.
- Blanch the asparagus in boiling water for 2-3 minutes before adding it to the quiche to ensure it cooks evenly.
- Let the quiche cool for 10 minutes before slicing to allow it to set.
Storage instructions:
Leftover quiche can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the quiche, preheat the oven to 350°F and bake for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the quiche on a platter with a side salad and fresh fruit.
Garnishes:
Garnish with chopped herbs, such as chives or basil, for extra flavor.
Pairings:
Pair with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the quiche is not cooked through, bake for an additional 5-10 minutes.
- If the crust is browning too quickly, cover the edges with foil.
Food safety advice:
- Make sure to cook the quiche to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftover quiche in the refrigerator and discard after 3 days.
Food history:
Quiche originated in France and is a savory dish made with a pastry crust filled with eggs, cream, and various ingredients such as cheese, vegetables, and meat.
Flavor profiles:
This quiche is creamy and cheesy with a hint of nutmeg and black pepper. The asparagus adds a fresh and slightly sweet flavor.
Serving suggestions:
Serve for brunch, lunch, or dinner with a side salad or roasted vegetables.
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Region: Italian