Ingredients with Measurements:
- 1 pre-made pie crust
- 1 tablespoon butter
- 1 small onion, diced
- 2 cups fresh spinach, chopped
- 4 ounces Teewurst sausage, diced
- 4 eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1/2 cup shredded Swiss 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 press it down to fit the shape of the dish. Set aside.
3. In a frying pan, melt the butter over medium heat. Add the diced onion and cook until softened, about 5 minutes.
4. Add the chopped spinach to the pan and cook until wilted, about 2-3 minutes.
5. Add the diced Teewurst sausage to the pan and cook until lightly browned, about 3-4 minutes.
6. In a mixing bowl, whisk together the eggs, milk, salt, pepper, and nutmeg.
7. Add the cooked onion, spinach, and Teewurst sausage to the mixing bowl and stir to combine.
8. Pour the mixture into the prepared pie crust.
9. Sprinkle the shredded Swiss cheese on top of the mixture.
10. Bake the quiche in the preheated oven for 35-40 minutes, or until the center is set and the top is golden brown.
11. 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: 40 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 292
Fat per serving: 21g
Carbohydrates per serving: 13g
Protein per serving: 13g
Substitutions for ingredients:
- Teewurst sausage can be substituted with any other type of sausage or bacon.
- Swiss cheese can be substituted with any other type of cheese.
Variations:
- Add diced bell peppers or mushrooms to the filling for extra flavor.
- Use a gluten-free pie crust for a gluten-free version of the quiche.
- Make mini quiches by using a muffin tin instead of a pie dish.
Tips and tricks:
- Make sure to let the quiche cool for a few minutes before slicing to prevent it from falling apart.
- If the crust starts to brown too quickly, cover the edges with foil to prevent burning.
- Use a sharp knife to slice the quiche cleanly.
Storage instructions:
Leftover quiche can be stored 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 a garnish of fresh herbs, such as parsley or chives.
Garnishes:
Fresh herbs, such as parsley or chives.
Pairings:
Serve the quiche with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted asparagus or Brussels sprouts
- Garlic mashed potatoes
Troubleshooting advice:
- If the quiche is not cooked through in the center, cover the top with foil and continue baking until set.
- If the crust is too soggy, pre-bake it for 10 minutes before adding the filling.
Food safety advice:
Make sure to cook the quiche to an internal temperature of 160°F to ensure that it is safe to eat.
Food history:
Quiche originated in France and is traditionally made with a pastry crust filled with eggs, cream, and cheese. It has since become popular all over the world and can be filled with a variety of ingredients.
Flavor profiles:
The Teewurst sausage adds a smoky and savory flavor to the quiche, while the spinach and Swiss cheese add a mild and creamy taste.
Serving suggestions:
Serve the quiche warm or at room temperature for breakfast, brunch, or as a light lunch or dinner.
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Region: German