Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup Robiola di Roccaverano cheese, crumbled
- 1 cup asparagus, chopped
- 1/2 cup milk
- 1/2 cup heavy cream
- 3 eggs
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Knife
- Cutting board
- Measuring cups and spoons
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 milk, heavy cream, eggs, salt, black pepper, and nutmeg.
4. Add the crumbled Robiola di Roccaverano cheese and chopped asparagus to the mixing bowl and stir to combine.
5. Pour the mixture into the pie crust.
6. Bake the quiche for 35-40 minutes, or until the filling is set and the crust is golden brown.
7. Let the quiche cool for 10 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:
Per serving:
Calories: 290
Fat: 22g
Saturated Fat: 12g
Cholesterol: 140mg
Sodium: 290mg
Carbohydrates: 13g
Fiber: 1g
Sugar: 2g
Protein: 10g
Substitutions for ingredients:
- Robiola di Roccaverano cheese can be substituted with any soft, mild cheese such as Brie or Camembert.
- Asparagus can be substituted with any other vegetable such as spinach, mushrooms, or broccoli.
Variations:
- Add cooked bacon or ham for a meatier quiche.
- Use a gluten-free pie crust for a gluten-free version.
- Add chopped herbs such as thyme or parsley for extra flavor.
Tips and tricks:
- Blind bake the pie crust for 10 minutes before adding the filling to prevent a soggy crust.
- Use a sharp knife to cut through the asparagus to prevent it from becoming stringy.
- Let the quiche cool for 10 minutes before slicing to allow the filling to set.
Storage instructions:
- Store leftover quiche in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the quiche in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the quiche on a platter with a side salad and fresh fruit.
Garnishes:
- Garnish with chopped herbs such as parsley or chives.
Pairings:
- Serve with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the crust is browning too quickly, cover the edges with foil to prevent burning.
- If the filling is not setting, bake for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the quiche to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
- Quiche originated in France and was traditionally made with a custard filling and a pastry crust.
Flavor profiles:
- Creamy, tangy, and savory.
Serving suggestions:
- Serve as a brunch or lunch dish.
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Region: Italian