Ingredients with Measurements:
- 1 pre-made pie crust
- 4 oz. goat cheese, crumbled
- 1 cup stonecrop leaves, washed and chopped
- 4 eggs
- 1 cup heavy cream
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1/4 tsp. nutmeg
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the pre-made pie crust into the pie dish and press it firmly against the bottom and sides.
3. In a mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, and nutmeg until well combined.
4. Add the crumbled goat cheese and chopped stonecrop leaves to the egg mixture and stir to combine.
5. Pour the mixture into the pie crust.
6. Bake the quiche for 35-40 minutes, or until the center is set and the top is golden brown.
7. Remove the quiche from the oven and let it cool for 5-10 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: 320
Fat: 25g
Carbohydrates: 13g
Protein: 12g
Sodium: 360mg
Sugar: 2g
Substitutions for ingredients:
- Instead of stonecrop leaves, you can use spinach or kale.
- Instead of goat cheese, you can use feta or ricotta cheese.
- Instead of heavy cream, you can use half-and-half or milk.
Variations:
- Add cooked bacon or ham to the quiche for a meatier version.
- Use different types of cheese, such as cheddar or gouda.
- Add other vegetables, such as mushrooms or onions.
Tips and tricks:
- Make sure to press the pie crust firmly against the sides and bottom of the pie dish to prevent any gaps or air pockets.
- Let the quiche cool for a few minutes before slicing to allow it to set and prevent it from falling apart.
- You can make the quiche ahead of time and reheat it in the oven at 350°F for 10-15 minutes before serving.
Storage instructions:
- Store any leftover quiche in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Place the quiche on a baking sheet and reheat in the oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the quiche on a platter with fresh herbs and sliced tomatoes.
- Cut the quiche into small squares and serve as an appetizer.
Garnishes:
- Fresh herbs, such as parsley or chives.
- Sliced tomatoes or avocado.
Pairings:
- Serve the quiche with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with vinaigrette dressing.
- Roasted asparagus or Brussels sprouts.
Troubleshooting advice:
- If the quiche is not setting in the center, bake it for an additional 5-10 minutes until it is fully cooked.
- If the crust is browning too quickly, cover it with foil to prevent it from burning.
Food safety advice:
- Make sure to wash the stonecrop leaves thoroughly before using them in the quiche.
- Store any leftover quiche in the refrigerator and consume within 3 days.
Food history:
- Quiche originated in France and is traditionally made with eggs, cream, cheese, and various fillings.
Flavor profiles:
- Creamy, tangy, and slightly earthy from the stonecrop leaves.
Serving suggestions:
- Serve the quiche for breakfast, brunch, or as a light lunch or dinner.
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