Ingredients with Measurements:
- 1 unbaked 9-inch pie crust
- 4 ounces smoked catfish, flaked
- 2 cups fresh spinach, chopped
- 1/2 cup shredded cheddar cheese
- 4 eggs
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
Special equipment needed:
- Oven
- Pie dish
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pie crust and place it in the pie dish. Trim the edges and prick the bottom with a fork.
3. In a mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, and paprika.
4. Add the smoked catfish, spinach, and cheddar cheese to the egg mixture. Stir to combine.
5. Pour the mixture into the pie crust.
6. Cover the edges of the crust with aluminum foil to prevent burning.
7. Bake the quiche for 35-40 minutes, or until the center is set and the top is golden brown.
8. Let the quiche cool for 10 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: 360
Fat: 29g
Carbohydrates: 14g
Protein: 13g
Substitutions for ingredients:
- Smoked catfish can be substituted with smoked salmon or smoked trout.
- Fresh spinach can be substituted with frozen spinach, thawed and drained.
- Cheddar cheese can be substituted with any type of cheese, such as Swiss or Gouda.
Variations:
- Add diced onions and bell peppers for extra flavor.
- Use a different type of smoked fish, such as mackerel or haddock.
- Add herbs like thyme or dill for extra flavor.
Tips and tricks:
- To prevent the crust from getting soggy, brush it with beaten egg before adding the filling.
- Let the quiche cool for a few minutes before slicing to prevent it from falling apart.
- Serve the quiche with a side salad for a complete meal.
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 for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the quiche on a platter with fresh herbs and sliced tomatoes.
Garnishes:
- Garnish the quiche with fresh herbs like parsley or chives.
Pairings:
- Serve the quiche with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted asparagus with lemon and garlic
- Grilled zucchini with Parmesan cheese
Troubleshooting advice:
- If the crust is browning too quickly, cover it with aluminum foil.
- If the quiche is not setting in the middle, bake it for an additional 5-10 minutes.
Food safety advice:
- Make sure the smoked catfish is fully cooked before adding it to the quiche.
- Store leftover quiche in the refrigerator within 2 hours of cooking.
Food history:
- Quiche originated in France and was traditionally made with eggs, cream, and cheese.
Flavor profiles:
- The smoked catfish adds a smoky and savory flavor to the quiche, while the spinach adds a fresh and earthy flavor.
Serving suggestions:
- Serve the quiche for breakfast, brunch, or lunch.
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