Ingredients with Measurements:
- 1 pie crust
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 2 cups fresh spinach
- 1/2 cup cherry tomatoes, halved
- 4 eggs
- 1 cup milk
- 1/2 cup shredded Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Skillet
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.
3. Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until softened.
4. Add the fresh spinach to the skillet and cook until wilted.
5. Add the halved cherry tomatoes to the skillet and cook for a few minutes until softened.
6. In a mixing bowl, whisk together the eggs, milk, shredded Parmesan cheese, salt, and pepper.
7. Add the cooked spinach and tomato mixture to the egg mixture and stir to combine.
8. Pour the mixture into the prepared pie crust.
9. Bake the quiche for 35-40 minutes or until the center is set and the top is golden brown.
10. Let the quiche cool for a few minutes before slicing and serving.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 232
Fat: 14g
Carbohydrates: 16g
Protein: 11g
Sodium: 320mg
Sugar: 3g
Substitutions for ingredients:
- Instead of fresh spinach, you can use frozen spinach that has been thawed and drained.
- Instead of cherry tomatoes, you can use sun-dried tomatoes.
Variations:
- Add cooked bacon or ham for a meatier quiche.
- Use different types of cheese such as cheddar or feta.
- Add herbs such as basil or thyme for extra flavor.
Tips and tricks:
- Blind bake the pie crust for a few minutes before adding the filling to prevent a soggy bottom.
- Use a fork to prick the bottom of the pie crust to prevent it from puffing up during baking.
- Let the quiche cool for a few minutes before slicing to make it easier to cut.
Storage instructions:
Store leftover quiche in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftover quiche in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the quiche on a platter with a side salad and some fresh fruit.
Garnishes:
Garnish the quiche with some fresh herbs such as parsley or chives.
Pairings:
Pair the quiche with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve the quiche with a side salad or some roasted vegetables.
Troubleshooting advice:
- If the quiche is browning too quickly, cover it with foil halfway through baking.
- If the center of the quiche is still runny after the recommended baking time, bake it for a few more minutes until set.
Food safety advice:
Make sure to cook the quiche until the center is set and the top is golden brown to ensure it is fully cooked.
Food history:
Quiche originated in France and is traditionally made with eggs, cream, and cheese in a pastry crust.
Flavor profiles:
This quiche is savory and slightly tangy from the Parmesan cheese and cherry tomatoes.
Serving suggestions:
Serve the quiche for brunch, lunch, or dinner.
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