Savory > Quiche > Italian Quiches

Robiola Contadina Quiche Recipe

Ingredients with Measurements:
- 1 pre-made pie crust
- 4 eggs
- 1 cup heavy cream
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 cup Robiola Contadina cheese, crumbled
- 1/2 cup chopped cooked ham
- 1/2 cup chopped spinach
- 1/4 cup chopped onion

Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Knife
- Cutting board
- Frying pan

Step-by-step instructions:

1. Preheat the oven to 375°F.

2. Roll out the pre-made 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, milk, salt, black pepper, and nutmeg.

4. In a frying pan, sauté the chopped onion until it is translucent. Add the chopped spinach and cook until wilted. Add the chopped ham and cook until heated through.

5. Spread the Robiola Contadina cheese over the bottom of the pie crust.

6. Spread the cooked onion, spinach, and ham over the cheese.

7. Pour the egg mixture over the top of the cheese and filling.

8. Bake the quiche for 35-40 minutes, or until the filling is set and the crust is golden brown.

9. Let the quiche cool for 10 minutes before slicing and serving.


- Time:
Preparation time: 20 minutes
- Cooking time: 35-40 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 6 servings

Nutritional information:
- Calories per serving: 425
- Fat per serving: 32g
- Carbohydrates per serving: 17g
- Protein per serving: 17g

Substitutions for ingredients:
- Robiola Contadina cheese can be substituted with any soft, creamy cheese such as Brie or Camembert.
- Chopped cooked ham can be substituted with cooked bacon or sausage.
- Chopped spinach can be substituted with any leafy green such as kale or Swiss chard.
- Chopped onion can be substituted with shallots or leeks.

Variations:
- Add chopped mushrooms to the filling for an earthy flavor.
- Use a gluten-free pie crust for a gluten-free quiche.
- Substitute the heavy cream with half-and-half for a lighter version of the quiche.

Tips and tricks:
- To prevent the crust from getting soggy, pre-bake it for 10 minutes before adding the filling.
- Let the quiche cool for 10 minutes before slicing to allow the filling to set.
- Serve the quiche with a side salad for a complete meal.

Storage instructions:
- Store leftover quiche in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
- To reheat the quiche, place it in a preheated 350°F oven for 10-15 minutes, or until heated through.

Presentation ideas:
- Serve the quiche on a decorative platter with fresh herbs and sliced tomatoes.

Garnishes:
- Garnish the quiche with chopped fresh herbs such as parsley or chives.

Pairings:
- Pair the quiche with a crisp green salad and a glass of white wine.

Suggested side dishes:
- Serve the quiche with a side of roasted vegetables or a crusty baguette.

Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil.
- 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.

Food history:
- Quiche originated in France and was traditionally made with a pastry crust and a filling of eggs, cream, and cheese.

Flavor profiles:
- The Robiola Contadina cheese adds a creamy, tangy flavor to the quiche, while the ham and spinach add savory notes.

Serving suggestions:
- Serve the quiche for brunch, lunch, or dinner.

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Region: Italian

Taste: Savory, Creamy, Rich, Cheesy, Herby