Ingredients with Measurements:
- 1 pie crust
- 1 cup of Queso de Afuega el Pitu cheese, crumbled
- 1 cup of broccoli florets, chopped
- 4 eggs
- 1 cup of heavy cream
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of paprika
- 1/4 teaspoon of nutmeg
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pie crust and place it in the pie dish. Trim the edges and prick the bottom with a fork.
3. In a mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, paprika, and nutmeg until well combined.
4. Add the crumbled Queso de Afuega el Pitu cheese and chopped broccoli to the egg mixture and stir until evenly distributed.
5. Pour the mixture into the pie crust.
6. Bake for 35-40 minutes or until the quiche is set and the crust is golden brown.
7. Let the quiche 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: 320
Fat: 24g
Carbohydrates: 14g
Protein: 11g
Sodium: 380mg
Sugar: 2g
Substitutions for ingredients:
- Queso de Afuega el Pitu cheese can be substituted with feta or goat cheese.
- Broccoli can be substituted with spinach or kale.
Variations:
- Add diced ham or bacon for a meatier quiche.
- Add sliced mushrooms for extra flavor.
- Use a different type of cheese for a different flavor profile.
Tips and tricks:
- Blind bake the pie crust for 10 minutes before adding the filling to prevent a soggy crust.
- Use a fork to test if the quiche is done. If the fork comes out clean, the quiche is ready.
- Let the quiche cool for 10 minutes before slicing to prevent it from falling apart.
Storage instructions:
Store leftover quiche in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover quiche in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the quiche on a platter with fresh herbs and sliced tomatoes.
Garnishes:
Garnish the quiche with fresh parsley or chives.
Pairings:
Pair the quiche with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted asparagus
- Grilled zucchini
Troubleshooting advice:
- If the quiche is not cooked through, bake it for an additional 5-10 minutes.
- If the crust is browning too quickly, cover the edges with foil.
Food safety advice:
- Make sure the quiche is cooked to an internal temperature of 160°F to ensure it is safe to eat.
- Store leftover quiche in the refrigerator within 2 hours of cooking.
Food history:
Queso de Afuega el Pitu is a traditional cheese from Asturias, Spain. It is made from cow's milk and has a tangy flavor.
Flavor profiles:
The quiche has a creamy and tangy flavor from the Queso de Afuega el Pitu cheese and a slightly bitter taste from the broccoli.
Serving suggestions:
Serve the quiche warm or at room temperature for breakfast, brunch, or lunch.
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