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
- 1/2 cup Robiola La Rustica cheese, crumbled
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the pre-made pie crust in the pie dish and trim the edges.
3. In a mixing bowl, whisk together the eggs, heavy cream, milk, salt, black pepper, and nutmeg.
4. Add the crumbled Robiola La Rustica cheese, grated Parmesan cheese, and chopped fresh parsley to the egg mixture and stir to combine.
5. Pour the egg mixture into the pie crust.
6. Bake the quiche for 35-40 minutes, or until the center is set and the top is golden brown.
7. Remove the quiche from the oven and let it cool for 10 minutes before slicing and serving.
- Time:
Preparation time: 10 minutes
- Cooking time: 35-40 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe makes 6-8 servings.
Nutritional information:
- Calories: 374
- Fat: 30g
- Carbohydrates: 14g
- Protein: 13g
Substitutions for ingredients:
- If you can't find Robiola La Rustica cheese, you can substitute it with any soft, creamy cheese, such as Brie or Camembert.
- You can use any type of milk or cream in this recipe, including almond milk or coconut cream for a dairy-free version.
Variations:
- Add cooked bacon or ham to the quiche for a meaty version.
- Add sautéed mushrooms or spinach for a vegetarian version.
- Use different herbs, such as thyme or rosemary, to change the flavor profile.
Tips and tricks:
- Blind bake the pie crust for 10 minutes before adding the filling to prevent a soggy bottom.
- Let the quiche cool for a few minutes before slicing to make it easier to cut.
- Serve the quiche with a simple green 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, 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 fresh herbs and cherry tomatoes for a colorful presentation.
- Cut the quiche into small squares and serve as an appetizer.
Garnishes:
- Garnish the quiche with fresh herbs, such as parsley or chives.
- Top with a dollop of sour cream or crème fraîche.
Pairings:
- Serve the quiche with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Green salad with a simple vinaigrette
- Roasted vegetables, such as asparagus or Brussels sprouts
- Fresh fruit, such as sliced strawberries or grapes
Troubleshooting advice:
- If the quiche is browning too quickly, cover it with foil for the last 10-15 minutes of baking.
- If the quiche is not setting in the center, bake it for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the quiche until the center is set and the top is golden brown to ensure that it is fully cooked.
- Store leftover quiche in the refrigerator and consume within 3 days.
Food history:
- Quiche originated in France and is traditionally made with eggs, cream, and cheese in a pastry crust.
Flavor profiles:
- This quiche has a creamy, cheesy flavor with hints of nutmeg and fresh parsley.
Serving suggestions:
- Serve the quiche warm or at room temperature for breakfast, brunch, or lunch.
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Region: Italian