Ingredients with Measurements:
- 1 pie crust
- 1 cup chopped sea purslane
- 1 cup chopped kale
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper
- 1/2 cup shredded cheddar cheese
- 4 eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special Equipment Needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Cutting board
- Knife
- Saute pan
Step-by-Step Instructions:
1. Preheat the oven to 375°F.
2. Place the pie crust in the pie dish and press it firmly against the bottom and sides of the dish.
3. In a saute pan, cook the onion and bell pepper over medium heat until they are soft and translucent.
4. Add the sea purslane and kale to the pan and cook until the greens are wilted.
5. Spread the vegetable mixture evenly over the bottom of the pie crust.
6. Sprinkle the shredded cheese over the vegetables.
7. In a mixing bowl, whisk together the eggs, milk, salt, and black pepper.
8. Pour the egg mixture over the vegetables and cheese in the pie crust.
9. Bake the quiche for 35-40 minutes, or until the center is set and the top is golden brown.
10. 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 per serving: 235
Fat: 14g
Carbohydrates: 17g
Protein: 11g
Fiber: 2g
Substitutions for ingredients:
- Sea purslane can be substituted with spinach or arugula.
- Kale can be substituted with Swiss chard or collard greens.
- Cheddar cheese can be substituted with any other type of cheese.
Variations:
- Add cooked bacon or ham to the quiche for a meatier version.
- Use a different type of crust, such as a gluten-free or whole wheat crust.
- Add other vegetables, such as mushrooms or zucchini, to the filling.
Tips and Tricks:
- Make sure to press the pie crust firmly against the bottom and sides of the dish to prevent it from shrinking during baking.
- Use a fork to prick the bottom of the crust before adding the filling to prevent it from puffing up.
- Let the quiche cool for a few minutes before slicing to make it easier to cut.
Storage Instructions:
- Store leftover quiche in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat leftover 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 or edible flowers for a pop of color.
Garnishes:
- Top the quiche with a dollop of sour cream or Greek yogurt for added creaminess.
Pairings:
- Serve the quiche with a side salad or roasted vegetables for a complete meal.
Suggested Side Dishes:
- Mixed green salad with vinaigrette dressing
- Roasted sweet potatoes
- Grilled asparagus
Troubleshooting Advice:
- If the crust starts to brown too quickly, cover the edges with foil to prevent burning.
- If the quiche is still jiggly in the center after the recommended cooking time, bake it for an additional 5-10 minutes.
Food Safety Advice:
- Make sure to cook the quiche to an internal temperature of 160°F to ensure that it is safe to eat.
Food History:
- Quiche originated in France and was traditionally made with a pastry crust and a filling of eggs, cream, and cheese.
Flavor Profiles:
- This quiche has a savory and slightly salty flavor from the sea purslane and cheddar cheese, balanced by the bitterness of the kale.
Serving Suggestions:
- Serve the quiche for breakfast, brunch, or lunch.
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