Ingredients with Measurements:
- 1 pre-made pie crust
- 6 slices of bacon, chopped
- 1 cup of Toma di Valgrisenche cheese, grated
- 4 eggs
- 1 cup of heavy cream
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Skillet
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. In a skillet over medium heat, cook the chopped bacon until crispy. Remove from heat and set aside.
4. In a mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, and nutmeg until well combined.
5. Add the grated Toma di Valgrisenche cheese and cooked bacon to the egg mixture and stir to combine.
6. Pour the mixture into the prepared pie crust.
7. Bake the quiche for 35-40 minutes or until the center is set and the top is golden brown.
8. Remove from the oven and let it cool for 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: 340
Fat: 28g
Carbohydrates: 11g
Protein: 13g
Sodium: 420mg
Substitutions for ingredients:
- Toma di Valgrisenche cheese can be substituted with Gruyere or Swiss cheese.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add sautéed mushrooms or spinach to the quiche filling.
- Use different types of cheese such as cheddar or feta.
- Add diced onions or garlic to the bacon while cooking.
Tips and tricks:
- Blind bake the pie crust for 10 minutes before adding the filling to prevent a soggy bottom.
- Let the quiche cool for 10 minutes before slicing to allow the filling to set.
- Serve with a side salad or roasted vegetables for a complete meal.
Storage instructions:
Store leftover quiche in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave for 30 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.
Garnishes:
Garnish with chopped 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 cooked through, bake for an additional 5-10 minutes.
- If the crust is browning too quickly, cover the edges with foil.
Food safety advice:
Make sure to cook the bacon until crispy and the center of the quiche is set to ensure it is safe to eat.
Food history:
Quiche originated in France and was traditionally made with a pastry crust filled with eggs, cream, and cheese.
Flavor profiles:
Creamy, savory, and slightly nutty from the Toma di Valgrisenche cheese.
Serving suggestions:
Serve for brunch, lunch, or dinner.
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Region: Italian