Ingredients with Measurements:
- 1 pre-made pie crust
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 2 cups fresh spinach, chopped
- 4 eggs
- 1 cup milk
- 1/2 cup Robiola di Pecora cheese, crumbled
- 1/4 cup Parmesan cheese, grated
- Salt and pepper, to taste
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
1. Preheat the oven to 375°F.
2. In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until the onion is translucent.
3. Add the chopped spinach to the skillet and cook until wilted. Remove from heat and set aside.
4. In a mixing bowl, whisk together the eggs and milk until well combined.
5. Add the crumbled Robiola di Pecora cheese, grated Parmesan cheese, salt, and pepper to the egg mixture and stir until combined.
6. Add the spinach mixture to the egg mixture and stir until well combined.
7. Pour the mixture into the pre-made pie crust.
8. Bake the quiche for 35-40 minutes or until the center is set and the top is golden brown.
9. Remove the quiche from the oven and let it cool for 5-10 minutes before serving.
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Calories per serving: 250
Fat per serving: 16g
Carbohydrates per serving: 14g
Protein per serving: 12g
Substitutions for ingredients:
- Robiola di Pecora cheese can be substituted with any soft, mild cheese such as Brie or Camembert.
- Fresh spinach can be substituted with frozen spinach, but it should be thawed and drained before use.
- Add cooked bacon or ham for a meatier quiche.
- Substitute the spinach with other vegetables such as mushrooms or bell peppers.
- Use a different type of cheese such as cheddar or feta.
Tips and tricks:
- Blind bake the pie crust for 10-15 minutes before adding the filling to prevent a soggy crust.
- Use a fork to prick the bottom of the pie crust before baking to prevent it from puffing up.
- Let the quiche cool for a few minutes before cutting to prevent it from falling apart.
Store leftover quiche in an airtight container in the refrigerator for up to 3 days.
Reheat leftover quiche in the oven at 350°F for 10-15 minutes or until heated through.
Serve the quiche on a platter with fresh herbs such as parsley or basil.
Garnish the quiche with a sprinkle of Parmesan cheese and a few fresh spinach leaves.
Serve the quiche with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted asparagus
- Garlic mashed potatoes
- 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.
Quiche originated in France and was traditionally made with a pastry crust filled with eggs, cream, and cheese. It has since become a popular dish around the world and can be filled with a variety of ingredients.
This quiche has a savory and slightly tangy flavor from the Robiola di Pecora cheese and a mild bitterness from the spinach.
Serve the quiche as a main dish for brunch, lunch, or dinner.
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