Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup fresh water speedwell leaves, washed and chopped
- 1 cup fresh spinach leaves, washed and chopped
- 1/2 cup diced onion
- 1/2 cup diced bell pepper
- 3 cloves garlic, minced
- 4 eggs
- 1 cup milk
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Saute pan
- Oven
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Roll out the pre-made pie crust and place it in the pie dish.
3. In a saute pan, cook the onion, bell pepper, and garlic until they are soft.
4. Add the water speedwell and spinach to the saute pan and cook until they are wilted.
5. In a mixing bowl, whisk together the eggs, milk, Parmesan cheese, salt, and black pepper.
6. Add the cooked vegetables to the mixing bowl and stir to combine.
7. Pour the mixture into the prepared pie crust.
8. Bake for 35-40 minutes, or until the quiche is set and golden brown on top.
9. Let the quiche 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: 220
Total fat: 12g
Saturated fat: 5g
Cholesterol: 120mg
Sodium: 420mg
Total carbohydrates: 17g
Dietary fiber: 1g
Sugar: 3g
Protein: 11g
Substitutions for ingredients:
- Water speedwell can be substituted with arugula or watercress.
- Spinach can be substituted with kale or Swiss chard.
- Parmesan cheese can be substituted with cheddar or Gruyere cheese.
Variations:
- Add cooked bacon or ham for a meatier quiche.
- Use a different type of cheese for a different flavor profile.
- Add sliced mushrooms for extra texture.
Tips and tricks:
- Make sure to cook the vegetables before adding them to the quiche to remove excess moisture.
- Blind bake the pie crust for 10 minutes before adding the filling to prevent a soggy crust.
- Let the quiche cool for a few minutes before slicing to prevent it from falling apart.
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 with a side salad for a complete meal.
- Garnish the quiche with fresh herbs or sliced tomatoes.
Pairings:
- Serve the quiche with a glass of white wine, such as Chardonnay or Sauvignon Blanc.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the quiche is not setting, bake it for an additional 5-10 minutes until it is set.
- If the crust is browning too quickly, cover it with foil to prevent burning.
Food safety advice:
- Make sure to wash the vegetables thoroughly before using them in the recipe.
- Store leftover quiche in the refrigerator and consume within 3 days.
Food history:
- Quiche originated in France and is typically made with eggs, cream, and cheese.
Flavor profiles:
- The water speedwell and spinach add a slightly bitter and earthy flavor to the quiche, while the Parmesan cheese adds a salty and nutty flavor.
Serving suggestions:
- Serve the quiche warm or at room temperature for brunch, lunch, or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A