Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup sliced mushrooms
- 1 cup chopped sea bluebells
- 1/2 cup chopped onion
- 1/2 cup shredded Gruyere cheese
- 4 eggs
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Saute pan
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a saute pan, cook the mushrooms and onions until tender. Add the sea bluebells and cook for another 2 minutes.
3. In a mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper.
4. Place the pre-made pie crust in the pie dish.
5. Spread the cooked mushroom, onion, and sea bluebell mixture evenly over the bottom of the pie crust.
6. Sprinkle the shredded Gruyere cheese over the top of the mushroom mixture.
7. Pour the egg mixture over the top of the cheese.
8. Bake the quiche for 35-40 minutes, or until the center is set and the top is golden brown.
9. 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:
Calories: 350
Fat: 27g
Carbohydrates: 14g
Protein: 12g
Substitutions for ingredients:
- Instead of sea bluebells, you can use spinach or kale.
- Instead of Gruyere cheese, you can use Swiss or cheddar cheese.
Variations:
- Add cooked bacon or ham to the quiche for a meatier version.
- Use different types of mushrooms, such as shiitake or portobello.
- Add diced tomatoes or roasted red peppers for a pop of color and flavor.
Tips and tricks:
- Blind bake the pie crust for 10 minutes before adding the filling to prevent a soggy crust.
- Use a fork to prick holes in the bottom of the pie crust to prevent it from puffing up during baking.
- Let the quiche cool for a few minutes before slicing to prevent it from falling apart.
Storage instructions:
Refrigerate any leftover quiche in an airtight container for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave for 30-60 seconds or in the oven at 350°F for 10-15 minutes.
Presentation ideas:
Serve the quiche on a platter with fresh herbs or edible flowers for a pop of color.
Garnishes:
Sprinkle chopped fresh herbs, such as parsley or chives, over the top of the quiche before serving.
Pairings:
Serve the quiche with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Roasted asparagus or Brussels sprouts
- Garlic mashed potatoes
Troubleshooting advice:
- If the quiche is browning too quickly, cover it with foil halfway through baking.
- If the center of the quiche is still jiggly after baking, continue baking for another 5-10 minutes.
Food safety advice:
- Make sure the eggs are fully cooked before serving.
- Store any leftover quiche in the refrigerator and consume within 3 days.
Food history:
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.
Flavor profiles:
The sea bluebells add a slightly salty and briny flavor to the quiche, while the mushrooms and Gruyere cheese add a savory and earthy flavor.
Serving suggestions:
Serve the quiche as a brunch or lunch dish, or as a light dinner with a side salad.
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