Quiche is a popular dish with an interesting history and some fun facts. It originated in Germany and was a savory custard baked in a pastry crust. The dish became popular in France during the 20th century, and Quiche Lorraine, made with bacon or lardons and Swiss or Gruyere cheese, is perhaps the most well-known type of quiche.
In the United States, quiche gained popularity in the 1970s and is often served at brunches or as a light dinner option. Quiche can be served hot or cold and is versatile, as it can be filled with a variety of ingredients, from vegetables to meats to seafood. It's also been featured in popular culture, such as the movie "The Big Chill" and the television show "The Golden Girls."
Our asparagus and feta quiche is a delicious and colorful dish that showcases the best produce of the season. It typically contains a mixture of spring vegetables such as asparagus, peas, artichokes, fava beans, and spring onions. The vegetables are combined with a custard-like mixture of eggs, cream, and cheese and baked in a pastry crust until golden and fluffy. The result is a flavorful and nutritious meal that's perfect for brunch, lunch, or dinner. Our asparagus and feta quiche is a great way to celebrate the arrival of spring and add some freshness and vibrancy to your table.
Do you cook vegetables before putting in quiche?
It depends on the recipe and personal preference. Some recipes call for pre-cooking vegetables, while others suggest adding them raw. Pre-cooking can help remove excess moisture and ensure even cooking, but raw vegetables can provide a nice crunch and texture.
What makes a quiche soggy?
Overcooking, underbaking, or adding too much liquid can make a quiche soggy. It's important to follow the recipe's instructions and not add extra ingredients that can release moisture, like tomatoes or mushrooms. Also, make sure the quiche is fully baked and set before taking it out of the oven.
Should quiche be covered while baking?
It's not necessary to cover a quiche while baking, but some recipes call for it. Covering can prevent the top from browning too quickly, but it may also make the filling too moist. If you do cover it, make sure to remove the foil or lid for the last 10-15 minutes of baking to allow the top to brown.
How do you keep the bottom crust of the quiche from getting soggy?
One way to prevent a soggy bottom crust is to blind-bake it before adding the filling. This means pre-baking the crust for a few minutes before adding the filling. Another option is to brush the bottom of the crust with an egg wash or a thin layer of cheese before adding the filling, which can create a barrier and help prevent moisture from seeping into the crust.
What are good spring vegetables?
Some good spring vegetables include asparagus, peas, artichokes, fava beans, radishes, and spring onions. These vegetables are in season in the spring and can add fresh, bright flavors and colours to dishes.
Why isn't my quiche creamy?
A quiche may not be creamy if it's overbaked or if the ratio of liquid to eggs is off. Adding too much milk or cream can make the quiche too runny, while too few eggs can make it too dry. Make sure to follow the recipe's instructions and not overbake the quiche, as this can cause the filling to become dry and rubber
Asparagus and Feta Quiche
Selo Olive Oil
- 1 pre-made 9-inch pie crust
1 tablespoon Croatian olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
2 cups broccoli florets, chopped
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 1 cup frozen peas, thawed
- 1/2 cup crumbled feta cheese
- 6 large eggs
- 1 1/2 cups milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook for 2-3 minutes until soft and fragrant.
Add the broccoli florets and asparagus and cook for an additional 5 minutes until the vegetables are tender.
- Add the peas and cook for 2-3 minutes until heated through.
- Remove the skillet from heat and stir in the feta cheese.
- In a medium bowl, whisk together the eggs, milk, salt, pepper, thyme, and oregano.
- Place the pie crust in a 9-inch pie dish. Pour the vegetable mixture into the crust, spreading it out evenly.
- Pour the egg mixture over the vegetables.
- Bake the quiche for 35-40 minutes, or until the center is set and the top is golden brown.
- Allow the quiche to cool for 5-10 minutes before slicing and serving.
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