Ingredients with Measurements:
- 1 pie crust
- 1 cup zucchini, grated
- 1 cup broccoli florets, chopped
- 1/2 cup onion, chopped
- 1/2 cup cheddar cheese, shredded
- 4 eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Cutting board
- Knife
- Grater
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. In a mixing bowl, whisk together the eggs, milk, salt, and black pepper.
4. Add the grated zucchini, chopped broccoli, chopped onion, and shredded cheddar cheese to the egg mixture. Stir to combine.
5. Pour the egg mixture into the pie crust.
6. Bake for 35-40 minutes, or until the quiche is set and the crust is golden brown.
7. Let the quiche cool for a few minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 250
Fat: 16g
Carbohydrates: 14g
Protein: 12g
Substitutions for ingredients:
- Zucchini can be substituted with yellow squash or eggplant.
- Broccoli can be substituted with cauliflower or asparagus.
- Cheddar cheese can be substituted with any other type of cheese.
Variations:
- Add cooked bacon or ham for a meatier quiche.
- Use a gluten-free pie crust for a gluten-free version.
- Add herbs like thyme or rosemary for extra flavor.
Tips and tricks:
- Make sure to squeeze out any excess water from the grated zucchini to prevent the quiche from becoming too watery.
- Blind bake the pie crust for a few minutes before adding the filling to prevent a soggy crust.
- 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 garnish of fresh herbs like parsley or chives.
Garnishes:
Fresh herbs like parsley or chives.
Pairings:
Serve the quiche with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with vinaigrette dressing
- Roasted carrots and parsnips
- Grilled asparagus
Troubleshooting advice:
- If the quiche is too watery, try squeezing out more water from the grated zucchini or adding less milk to the egg mixture.
- If the crust is too brown, cover the edges with foil while baking.
Food safety advice:
Make sure to cook the quiche to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Quiche originated in France and is traditionally made with a pastry crust and a savory custard filling.
Flavor profiles:
The zucchini and broccoli add a fresh and slightly sweet flavor to the quiche, while the cheddar cheese adds a rich and savory flavor.
Serving suggestions:
Serve the quiche for brunch or a light lunch.
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