Ingredients with Measurements:
- 1 pre-made pie crust
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups fresh spinach, chopped
- 1 cup unsweetened shredded coconut
- 4 eggs
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Saute pan
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the pre-made pie crust into the pie dish and set aside.
3. Heat the olive oil in a saute pan over medium heat.
4. Add the diced onion and minced garlic to the pan and cook until the onion is translucent.
5. Add the chopped spinach to the pan and cook until wilted.
6. Remove the pan from the heat and stir in the shredded coconut.
7. In a mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper.
8. Add the spinach and coconut mixture to the egg mixture and stir to combine.
9. Pour the mixture into the prepared pie crust.
10. Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the crust is golden brown.
11. Remove from the oven and let 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 per serving: 315
Fat: 25g
Carbohydrates: 14g
Protein: 8g
Substitutions for ingredients:
- Instead of fresh spinach, you can use frozen spinach that has been thawed and drained.
- Instead of unsweetened shredded coconut, you can use sweetened shredded coconut, but reduce the amount of sugar in the recipe accordingly.
Variations:
- Add cooked bacon or ham to the quiche for a meatier version.
- Use different types of cheese, such as feta or goat cheese, for a different flavor profile.
- Add diced tomatoes or bell peppers for additional color and flavor.
Tips and tricks:
- Make sure to thoroughly drain any excess liquid from the spinach before adding it to the quiche mixture.
- Blind bake the pie crust for 10 minutes before adding the filling to ensure a crisp crust.
- Let the quiche cool for a few minutes before slicing to prevent it from falling apart.
Storage instructions:
Store any leftover quiche in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual slices of quiche in the microwave for 30-60 seconds, or in the oven at 350°F for 10-15 minutes.
Presentation ideas:
Serve the quiche on a platter with fresh herbs and sliced tomatoes for a colorful presentation.
Garnishes:
Garnish the quiche with fresh herbs, such as parsley or basil, or with a sprinkle of shredded cheese.
Pairings:
Serve the quiche with a side salad or fresh fruit for a light and refreshing meal.
Suggested side dishes:
- Mixed greens salad with a vinaigrette dressing
- Fresh fruit salad
- Roasted vegetables, such as asparagus or Brussels sprouts
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 the edges with foil to prevent burning.
Food safety advice:
Make sure to cook the quiche to an internal temperature of 160°F to ensure it is fully cooked and safe to eat.
Food history:
Tahitian cuisine is known for its use of fresh seafood, coconut, and tropical fruits. This quiche combines the flavors of spinach and coconut, which are commonly used in Tahitian cooking.
Flavor profiles:
This quiche has a creamy and slightly sweet flavor from the coconut, balanced by the savory flavors of the spinach and onions.
Serving suggestions:
Serve this quiche for breakfast, brunch, or a light lunch or dinner.
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