Ingredients with Measurements:
- 1 pie crust
- 6 slices of bacon, chopped
- 1 bunch of Swiss chard, stems removed and leaves chopped
- 1/2 onion, 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
- skillet
- mixing bowl
- whisk
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. Set aside.
3. In a skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and place it on a paper towel to drain.
4. In the same skillet, sauté the chopped onion until translucent. Add the chopped Swiss chard leaves and cook until wilted. Remove from 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, sautéed onion and Swiss chard, and shredded Gruyere cheese to the egg mixture. Stir to combine.
7. Pour the mixture into the prepared pie crust.
8. Bake the quiche for 35-40 minutes, or until the filling is set and the crust is golden brown.
9. Let the quiche cool for 10 minutes before slicing and serving.
- Time:
Preparation time: 20 minutes
- Cooking time: 40 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 6 servings
Nutritional information:
- Calories per serving: 420
- Total fat: 31g
- Saturated fat: 15g
- Cholesterol: 190mg
- Sodium: 630mg
- Total carbohydrates: 17g
- Dietary fiber: 1g
- Sugars: 3g
- Protein: 18g
Substitutions for ingredients:
- Pie crust: use a gluten-free or homemade pie crust
- Bacon: use turkey bacon or omit for a vegetarian option
- Swiss chard: use spinach or kale
- Onion: use shallots or leeks
- Gruyere cheese: use any other type of cheese, such as cheddar or feta
Variations:
- Add mushrooms or roasted red peppers for extra flavor
- Use a different type of cheese, such as goat cheese or blue cheese
- Make mini quiches using a muffin tin
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 slices.
- Serve 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:
- Reheat the quiche in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
- Garnish with fresh herbs, such as parsley or chives.
- Serve on a platter with a colorful tablecloth or napkins.
Pairings:
- Serve with a side salad or roasted vegetables.
- Pair with a glass of white wine, such as Chardonnay or Sauvignon Blanc.
Suggested side dishes:
- Mixed green salad with a vinaigrette dressing
- Roasted asparagus or Brussels sprouts
Troubleshooting advice:
- If the quiche is not fully cooked after the recommended time, cover it with foil and continue baking until set.
Food safety advice:
- Make sure to cook the quiche until the filling is set and the internal temperature reaches 160°F to prevent foodborne illness.
Food history:
- Quiche originated in France and is a savory pastry dish made with eggs, cream, and various fillings.
Flavor profiles:
- The Swiss chard and bacon add a savory and slightly salty flavor, while the Gruyere cheese adds a nutty and creamy taste.
Serving suggestions:
- Serve the quiche for brunch, lunch, or dinner.
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