Mother’s Day Quiche Ideas

 

by Mary Walukiewicz

Rarely do you see a professional chef reach for a recipe. It’s not that we don’t ever use them, but rather that we remember the basics and use our creativity to make it our own. Often it’s a delicious success not found anywhere else. Other times you end up with something like bacon-garlic ice cream. That’s when you know the original recipe was pushed a bit too far. Here is a basic quiche recipe to play with. Try one of my variations or use your imagination to make it your own!


Basic Quiche

1 9-inch pie crust, unbaked
5 eggs (free range, organic)
1 cup half and half, organic
6 oz cheese, shredded (use your favorite)
Pinch salt, pepper, and nutmeg (to taste)

 

Whisk eggs, half and half, and spices together. Place 3 oz. of cheese on the bottom of the crust and pour the egg mixture into the crust. Top with the remaining cheese and bake in 350 oven for approx. 60 minutes until done. The quiche will have puffed up and the center will be set. Let quiche stand for 10-15 minutes before enjoying.


Southwest Quiche

1/2 cup yellow onion, diced
1/2 cup bell pepper, diced
1/2 cup corn kernels, organic
1/2 cup green chilies, diced

 

Sauté all vegetables briefly in olive oil and add to egg mixture. Use Pepper Jack cheese and bake as directed.


Denver Quiche

1/2 cup yellow onion, diced
1/2 cup green bell pepper, diced
1 cup ham, diced

 

Sauté peppers and onion in olive oil, add to egg mixture along with ham. Use cheddar or Swiss cheese and bake as directed.


Asparagus & Brie Quiche

1 cup asparagus tips, diced
6 oz brie

 

Sauté asparagus tips in olive oil, add to egg mixture. In place of shredded cheese, use soft brie. Using your fingers, pinch off chunks of brie and place on the bottom of the crust. Pour egg mixture over brie and bake as directed.


Quiche Lorraine

4 strips cooked bacon, diced
1 cup leeks, diced

 

Sauté leeks in butter or bacon fat. Add bacon and leeks to egg mixture and use Swiss cheese and bake as directed.


Mary Walukiewicz is a graduate of the California Culinary Academy in San Francisco. She worked as head pastry chef for Stanford University in California before becoming Food Service
Director at Marlene’s.


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