Ingredients with Measurements:
- 1 pie crust
- 6 slices of bacon, chopped
- 1 onion, chopped
- 3 cups of fresh spinach, chopped
- 4 eggs
- 1 cup of milk
- 1/2 cup of heavy cream
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
- 1 cup of shredded Gruyere cheese
Special equipment needed:
- 9-inch pie dish
- frying pan
- mixing bowl
- whisk
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the pie crust in the pie dish and trim the edges. Set aside.
3. In a frying pan, cook the chopped bacon until crispy. Remove from the pan and set aside.
4. In the same pan, sauté the chopped onion until translucent. Add the chopped spinach and cook until wilted. Remove from the heat and set aside.
5. In a mixing bowl, whisk together the eggs, milk, heavy cream, salt, black pepper, and nutmeg.
6. Add the cooked bacon, onion, spinach, and shredded Gruyere cheese to the mixing bowl and stir to combine.
7. Pour the mixture into the prepared pie crust.
8. Bake 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: 20 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 380
Total fat: 27g
Saturated fat: 13g
Cholesterol: 180mg
Sodium: 560mg
Total carbohydrates: 18g
Dietary fiber: 1g
Sugar: 3g
Protein: 16g
Substitutions for ingredients:
- Pie crust: use a gluten-free or homemade crust
- Bacon: use turkey bacon or omit for a vegetarian version
- Onion: use shallots or leeks
- Spinach: use kale or Swiss chard
- Gruyere cheese: use Swiss or cheddar cheese
Variations:
- Mushroom and Swiss Quiche: substitute the bacon and spinach with sautéed mushrooms and Swiss cheese.
- Ham and Cheddar Quiche: substitute the bacon with diced ham and the Gruyere cheese with cheddar cheese.
- Tomato and Basil Quiche: omit the bacon and add chopped tomatoes and fresh basil to the egg mixture.
Tips and tricks:
- Blind bake the pie crust for 10 minutes before adding the filling to prevent a soggy crust.
- Use a sharp knife to cut the quiche into clean slices.
- Serve with a side salad for a complete meal.
Storage instructions:
Refrigerate the leftover quiche in an airtight container 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 tomatoes.
Garnishes:
Garnish with fresh herbs such as parsley or chives.
Pairings:
Pair with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
If the quiche is not setting in the center, cover the top with foil and continue baking until set.
Food safety advice:
Make sure the quiche reaches an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Quiche originated in France and became popular in the United States in the 1970s.
Flavor profiles:
The quiche has a savory and creamy flavor with a hint of nutmeg.
Serving suggestions:
Serve the quiche for brunch, lunch, or dinner.
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