Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup Sanguino tomatoes, chopped
- 2 cups fresh spinach, chopped
- 1/2 cup onion, chopped
- 4 eggs
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
- 1 cup shredded Gruyere cheese
Special Equipment Needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Cutting board
- Chef's knife
- Saute pan
Step-by-Step Instructions:
1. Preheat oven to 375°F.
2. Roll out the pre-made pie crust and place it in the pie dish. Trim the edges and set aside.
3. In a saute pan, cook the chopped onion until translucent. Add the chopped spinach and cook until wilted.
4. In a mixing bowl, whisk together the eggs, milk, heavy cream, salt, black pepper, and nutmeg.
5. Add the cooked onion and spinach mixture to the egg mixture and stir to combine.
6. Add the chopped Sanguino tomatoes and shredded Gruyere cheese to the mixture and stir to combine.
7. Pour the mixture into the prepared pie crust.
8. Bake for 45-50 minutes, or until the quiche 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: 45-50 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 320
Fat: 23g
Carbohydrates: 14g
Protein: 14g
Substitutions for ingredients:
- Sanguino tomatoes can be substituted with cherry tomatoes or Roma tomatoes.
- Gruyere cheese can be substituted with Swiss cheese or cheddar cheese.
Variations:
- Add cooked bacon or ham for a meatier quiche.
- Use different types of cheese, such as feta or goat cheese.
- Add other vegetables, such as mushrooms or bell peppers.
Tips and Tricks:
- Make sure to cook the onion and spinach mixture before adding it to the egg mixture to ensure that the quiche is fully cooked.
- Use a fork to prick holes in the bottom of the pie crust before baking to prevent it from puffing up.
- Let the quiche cool for 10 minutes before slicing to allow it to set.
Storage Instructions:
Leftover quiche can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the quiche in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve the quiche on a platter with fresh herbs and sliced tomatoes.
Garnishes:
Garnish with fresh herbs, such as parsley or basil.
Pairings:
Pair with a side salad or fresh fruit for a complete meal.
Suggested Side Dishes:
- Mixed green salad with vinaigrette dressing
- Roasted vegetables
- Fresh fruit salad
Troubleshooting Advice:
- If the quiche is not fully cooked, bake for an additional 5-10 minutes.
- If the crust is browning too quickly, cover the edges with foil.
Food Safety Advice:
- Make sure to cook the quiche to an internal temperature of 160°F 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 a savory dish made with eggs, milk or cream, and various fillings.
Flavor Profiles:
The Sanguino-Spinach Quiche is savory and slightly tangy from the Sanguino tomatoes, with a creamy and nutty flavor from the Gruyere cheese.
Serving Suggestions:
Serve the Sanguino-Spinach Quiche for breakfast, brunch, or lunch.
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