Ingredients with Measurements:
- 1 pie crust (9-inch)
- 1 tablespoon butter
- 1 small onion, chopped
- 2 cups broccoli florets, chopped
- 4 large eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1 cup shredded cheddar cheese
Special equipment needed:
- Pie dish (9-inch)
- Mixing bowl
- Whisk
- Saucepan
- Skillet
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Place the pie crust in the pie dish and set aside.
3. In a skillet, melt the butter over medium heat.
4. Add the chopped onion and cook until softened, about 5 minutes.
5. Add the chopped broccoli florets and cook until tender, about 5 minutes.
6. In a mixing bowl, whisk together the eggs, milk, salt, black pepper, and ground nutmeg.
7. Add the cooked broccoli and onion mixture to the egg mixture and stir to combine.
8. Stir in the shredded cheddar cheese.
9. Pour the mixture into the prepared pie crust.
10. Bake for 35-40 minutes or until the quiche is set and the crust is golden brown.
11. Let the quiche cool for 5 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
375°F (190°C)
Serving size:
6-8 servings
Nutritional information:
Calories: 267
Fat: 18g
Carbohydrates: 15g
Protein: 11g
Sodium: 420mg
Sugar: 3g
Fiber: 2g
Substitutions for ingredients:
- You can use frozen broccoli florets instead of fresh.
- You can use a different type of cheese, such as Swiss or Gouda.
Variations:
- Add cooked bacon or ham for a meatier quiche.
- Use spinach instead of broccoli for a spinach and cheddar quiche.
- Add diced tomatoes for a tomato and cheddar quiche.
Tips and tricks:
- Make sure to cook the broccoli and onion mixture until tender before adding it to the egg mixture.
- Use a fork to prick the bottom of the pie crust before adding the filling to prevent it from getting soggy.
- 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:
- To reheat the quiche, place it in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the quiche on a platter with fresh herbs or sliced tomatoes on top.
Garnishes:
- Fresh herbs, such as parsley or chives
- Sliced tomatoes
- Crumbled bacon
Pairings:
- Serve the quiche with a side salad or fresh fruit for a balanced meal.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Sliced fresh fruit, such as strawberries or melon
Troubleshooting advice:
- If the quiche is not setting, bake it for an additional 5-10 minutes until it is fully cooked.
- If the crust is getting too brown, cover it with foil while baking.
Food safety advice:
- Make sure to cook the quiche until it is fully set and the internal temperature reaches 160°F (71°C) to prevent foodborne illness.
Food history:
- Quiche originated in France and is traditionally made with eggs, cream, and cheese baked in a pastry crust.
Flavor profiles:
- This quiche has a savory and slightly nutty flavor from the cheddar cheese and ground nutmeg.
Serving suggestions:
- Serve the quiche for breakfast, brunch, or lunch.
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