Ingredients with Measurements:
- 1 pre-made pie crust
- 1 tablespoon olive oil
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 ounces Tomino del Bec cheese, cut into small pieces
- 4 large eggs
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- 9-inch pie dish
- baking sheet
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pie crust and fit it into the pie dish. Trim the edges and prick the bottom with a fork.
3. Heat the olive oil in a skillet over medium-high heat. Add the asparagus, onion, and garlic. Cook for 5-7 minutes, until the vegetables are tender.
4. Spread the cooked vegetables evenly in the pie crust. Scatter the Tomino del Bec cheese over the top.
5. In a mixing bowl, whisk together the eggs, heavy cream, salt, and black pepper. Pour the mixture over the vegetables and cheese.
6. Place the pie dish on a baking sheet and bake for 35-40 minutes, until the quiche is set and golden brown.
7. Let the quiche cool for 10 minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 347
Fat: 28g
Carbohydrates: 15g
Protein: 10g
Sodium: 369mg
Sugar: 2g
Substitutions for ingredients:
- Tomino del Bec cheese can be substituted with any soft, creamy cheese such as brie or camembert.
- Asparagus can be substituted with any other green vegetable such as spinach or broccoli.
Variations:
- Add cooked bacon or ham for a meatier quiche.
- Use a mix of different cheeses for a more complex flavor.
- Add herbs such as thyme or rosemary for extra flavor.
Tips and tricks:
- Blind bake the pie crust for 10 minutes before adding the filling to prevent it from becoming soggy.
- Use a sharp knife to cut the quiche cleanly.
- Let the quiche cool for a few minutes before slicing to make it easier to handle.
Storage instructions:
Leftover quiche can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the quiche in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the quiche on a platter with fresh herbs and sliced tomatoes.
Garnishes:
Garnish with fresh herbs such as parsley or chives.
Pairings:
Pair with a light salad or roasted vegetables.
Suggested side dishes:
Serve with a side of roasted potatoes or a green salad.
Troubleshooting advice:
- If the quiche is not setting, bake for an additional 5-10 minutes.
- If the crust is burning, cover the edges with foil.
Food safety advice:
Make sure the quiche is cooked to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Quiche originated in France and was traditionally made with eggs, cream, and cheese baked in a pastry crust.
Flavor profiles:
Creamy, savory, and slightly tangy.
Serving suggestions:
Serve as a main dish for brunch or lunch.
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Region: French