Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup of raveggiolo cheese, crumbled
- 1 bunch of asparagus, trimmed and cut into 1-inch pieces
- 4 eggs
- 1 cup of heavy cream
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
- 1 tablespoon of olive oil
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Skillet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the pre-made pie crust into the 9-inch pie dish and set aside.
3. In a skillet, heat the olive oil over medium heat. Add the asparagus and cook for 5 minutes, or until tender. Remove from heat and set aside.
4. In a mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, and nutmeg.
5. Add the crumbled raveggiolo cheese to the egg mixture and stir to combine.
6. Pour the egg and cheese mixture into the prepared pie crust.
7. Arrange the cooked asparagus on top of the egg mixture.
8. Bake the quiche for 35-40 minutes, or until the filling is set and the crust is golden brown.
9. Remove from the oven and let cool for 10 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 25g
Carbohydrates: 13g
Protein: 11g
Sodium: 370mg
Sugar: 2g
Substitutions for ingredients:
- Raveggiolo cheese can be substituted with feta cheese or goat cheese.
- Asparagus can be substituted with broccoli or spinach.
Variations:
- Add diced ham or bacon to the quiche for a meatier version.
- Use a different type of cheese, such as cheddar or Swiss, for a different flavor profile.
- Add chopped herbs, such as thyme or parsley, to the egg mixture for added flavor.
Tips and tricks:
- Blind bake the pie crust for 10 minutes before adding the filling to prevent a soggy crust.
- Use a fork to prick the bottom of the pie crust before blind baking to prevent it from puffing up.
- Let the quiche cool for 10 minutes before slicing to allow the filling to set.
Storage instructions:
Leftover quiche can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the 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 for a colorful presentation.
Garnishes:
Garnish the quiche with fresh herbs, such as parsley or chives, for added flavor and color.
Pairings:
Pair the quiche with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted carrots and Brussels sprouts
- Garlic mashed potatoes
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil to prevent burning.
- If the filling is not setting, bake the quiche for an additional 5-10 minutes.
Food safety advice:
- Make sure the eggs are fully cooked before serving to prevent foodborne illness.
- Store leftover quiche in the refrigerator and discard after 3 days.
Food history:
Quiche originated in France and is a savory dish made with eggs, cream, and cheese. It is typically served as a breakfast or brunch dish.
Flavor profiles:
The raveggiolo cheese adds a creamy and slightly tangy flavor to the quiche, while the asparagus adds a fresh and slightly sweet flavor.
Serving suggestions:
Serve the quiche warm or at room temperature for breakfast, brunch, or as a light lunch or dinner.
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Region: Italian