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 d'Alba cheese, crumbled
- 1/4 cup grated Parmesan cheese
- 1 tablespoon truffle oil
- 1 tablespoon chopped fresh chives
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 pre-made pie crust and place it into a 9-inch pie dish.
3. In a mixing bowl, whisk together the eggs, heavy cream, milk, salt, black pepper, and nutmeg.
4. Add the crumbled Robiola d'Alba cheese, grated Parmesan cheese, truffle oil, and chopped fresh chives to the egg mixture. Mix well.
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 crust is golden brown.
7. Let the quiche cool for 5 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 per serving: 320
Total fat: 24g
Saturated fat: 13g
Cholesterol: 170mg
Sodium: 430mg
Total carbohydrates: 15g
Dietary fiber: 0g
Total sugars: 2g
Protein: 10g
Substitutions for ingredients:
- Robiola d'Alba cheese can be substituted with any soft cheese, such as Brie or Camembert.
- Truffle oil can be substituted with olive oil or any other flavored oil.
Variations:
- Add cooked bacon or ham to the quiche for a meatier version.
- Add sautéed mushrooms or spinach for a vegetarian version.
- Use a different type of cheese, such as Gruyere or Cheddar, for a different flavor.
Tips and tricks:
- Blind bake the pie crust for 10 minutes before adding the filling to prevent a soggy crust.
- Let the quiche cool for a few minutes before slicing to prevent it from falling apart.
- Serve 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:
- Reheat leftover quiche in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Garnish the quiche with fresh chives or truffle shavings.
- Serve on a decorative platter or cake stand.
Garnishes:
- Fresh chives
- Truffle shavings
Pairings:
- Serve with a side salad or roasted vegetables.
- Pair with a glass of white wine, such as Chardonnay or Sauvignon Blanc.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted asparagus or Brussels sprouts
Troubleshooting advice:
- If the quiche is not setting in the center, bake for an additional 5-10 minutes.
- If the crust is browning too quickly, cover the edges with foil.
Food safety advice:
- Make sure the eggs are fully cooked before serving.
- Store leftover quiche in the refrigerator and consume within 3 days.
Food history:
- Robiola d'Alba is a soft cheese from the Piedmont region of Italy.
- Quiche originated in France and is typically made with eggs, cream, and cheese.
Flavor profiles:
- Creamy, cheesy, and earthy with a hint of truffle.
Serving suggestions:
- Serve as a brunch or lunch dish.
- Can also be served as an appetizer or side dish.
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Region: Italian