Ingredients with Measurements:
- 1 Scarlina (or Savoy cabbage) head, chopped
- 2 cups broccoli florets
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1/2 cup chopped green bell pepper
- 1/2 cup chopped mushrooms
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded cheddar cheese
- 4 eggs
- 1 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
- 1 pie crust
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Skillet
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a skillet, sauté the chopped Scarlina, broccoli, onion, red and green bell peppers, and mushrooms until tender.
3. In a mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, and nutmeg.
4. Add the sautéed vegetables, Parmesan cheese, and cheddar cheese to the egg mixture and stir well.
5. Pour the mixture into the pie crust.
6. Bake for 35-40 minutes, or until the quiche is set and golden brown.
7. Let the quiche cool for a few minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 365
Fat: 29g
Carbohydrates: 13g
Protein: 15g
Sodium: 450mg
Sugar: 3g
Substitutions for ingredients:
- Instead of Scarlina, you can use kale or spinach.
- Instead of broccoli, you can use cauliflower or asparagus.
- Instead of Parmesan cheese, you can use Romano cheese.
- Instead of cheddar cheese, you can use Swiss cheese.
Variations:
- Add cooked bacon or ham for a meatier quiche.
- Add sun-dried tomatoes or roasted red peppers for extra flavor.
- Use a different type of cheese, such as feta or goat cheese.
Tips and tricks:
- Make sure to sauté the vegetables until they are tender, as this will prevent them from releasing too much moisture into the quiche.
- Blind bake the pie crust for 10-15 minutes before adding the filling to prevent a soggy bottom.
- Let the quiche cool for a few minutes before slicing to allow it to set.
Storage instructions:
Store leftover quiche in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the quiche in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the quiche on a platter with fresh herbs and sliced vegetables for a colorful presentation.
Garnishes:
Garnish the quiche with chopped fresh herbs, such as parsley or chives.
Pairings:
Pair the quiche with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted sweet potatoes
- Grilled asparagus
Troubleshooting advice:
- If the quiche is too watery, make sure to sauté the vegetables until they are tender and drain any excess liquid before adding them to the egg mixture.
- If the quiche is overcooked, reduce the baking time or lower the oven temperature.
Food safety advice:
- Make sure to cook the quiche to an internal temperature of 160°F to ensure that it is safe to eat.
- Store leftover quiche in the refrigerator within 2 hours of cooking.
Food history:
Quiche is a French dish that originated in the region of Lorraine. It is traditionally made with eggs, cream, and bacon or ham, but can be customized with a variety of fillings.
Flavor profiles:
The Scarlina and Broccoli Quiche has a savory and slightly sweet flavor from the Scarlina and nutmeg, and a creamy and cheesy texture from the eggs and cheese.
Serving suggestions:
Serve the quiche for brunch, lunch, or dinner with a side salad or roasted vegetables. It can also be served as an appetizer or party dish.
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