Ingredients with Measurements:
- 1 pre-made pie crust
- 4 large eggs
- 1 cup of milk
- 1 cup of white cheese, grated
- 1 cup of cherry tomatoes, halved
- 1/2 cup of green onions, chopped
- 1/4 cup of fresh basil, chopped
- Salt and pepper to taste
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Place the pre-made pie crust into the pie dish and press it down to fit the shape of the dish.
3. In a mixing bowl, whisk together the eggs and milk until well combined.
4. Add the grated white cheese, cherry tomatoes, green onions, and fresh basil to the mixing bowl and stir until evenly distributed.
5. Season the mixture with salt and pepper to taste.
6. Pour the mixture into the pie crust.
7. Bake the quiche in the preheated oven for 35-40 minutes or until the top is golden brown and the center is set.
8. 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: 35-40 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 250
Fat: 16g
Carbohydrates: 15g
Protein: 12g
Sodium: 350mg
Substitutions for ingredients:
- White cheese: Feta cheese or goat cheese
- Cherry tomatoes: Sun-dried tomatoes or roasted red peppers
- Green onions: Shallots or red onions
- Fresh basil: Dried basil or oregano
Variations:
- Add cooked bacon or ham for a meatier quiche.
- Use different types of cheese for a different flavor profile.
- Substitute the cherry tomatoes with other vegetables like spinach or mushrooms.
Tips and tricks:
- Blind bake the pie crust for 10-15 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.
- Serve with a side salad for a complete meal.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
Serve the quiche on a platter with fresh basil leaves as a garnish.
Garnishes:
Fresh basil leaves or chopped green onions.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with balsamic vinaigrette
- Roasted asparagus with lemon and garlic
- Grilled zucchini with parmesan cheese
Troubleshooting advice:
- If the quiche is not cooked through, bake it for an additional 5-10 minutes.
- If the crust is browning too quickly, cover it with foil and continue baking.
Food safety advice:
- Make sure the eggs are fully cooked before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Quiche originated in France and was traditionally made with a pastry crust and filled with eggs, cream, and cheese.
Flavor profiles:
Creamy, savory, and slightly tangy.
Serving suggestions:
Serve for breakfast, brunch, or as a light lunch or dinner.
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Region: German