Serve Mom a Quiche!

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quiche dish recipe

 

Light, flaky crust. Rich, satiny custard. Hearty vegetables and gooey cheese — oh yeah, we’re talking about quiche. It’s an elegant dish that’s great for a Mother’s Day surprise because it looks amazing, tastes wonderful, and it’s easy – really easy to make.

When I was in college, I worked at this little tea shop downtown that did a fabulous Sunday brunch. Ham, bacon, fruit, mimosas — the whole shebang. But the standout dish that kept everyone coming back was the quiche.

People begged for our recipes. Offered money, gifts — but we never gave them up (because the recipes were honestly so easy it was embarrassing).

Literally, we would check to see whatever meat, cheese, and vegetables we had too much of that week and pop them into a pie shell with mixed eggs and cream. About 375 degrees and 35 minutes later, we had a variety of delectable quiches that kept the town talking for years.

So whether you’re cooking for company, for your family (or heck, just for yourself), make a quiche. Try one of our recipes or make up your own! Served with a crisp green salad, soup, or fresh fruit, people will think you slaved over this dish. (But don’t give up your recipe!)

Tomato Basil Quiche (With a Kick!)
Rich and zesty.

1 pie crust (make your own or buy pre-made refrigerated)
½ red onion, chopped
2 cloves garlic, minced
2 Tbsp olive oil
2 Tbsp chopped fresh basil
1 Tbsp crushed red pepper flakes
4 large eggs
1 cup half-and-half
1 tsp salt
½ tsp pepper
2 cups (8 oz) shredded Monterey Jack cheese
1/3 cup shredded Parmesan cheese
3 plum or roma tomatoes, cut into ¼ inch-thick slices

Lay the pie crust in a 9 or 10-inch pie pan (or a deep-dish tart pan); prick bottom and sides of pie crust with a fork. Bake at 400 degrees for 10 minutes. Remove from oven; set aside.

While crust is baking, sauté the onion and garlic in hot olive oil in a large skillet 5 minutes or until tender; then stir in the basil and red pepper flakes and remove from heat to cool.

Whisk together the eggs, half-and-half, salt and pepper in a large bowl; stir in cooled sautéed vegetables and cheeses.  Pour into crust; top with sliced tomato.

Bake at 375 degrees for 45 to 50 minutes or until set. Let stand 5 minutes before serving.

Quiche Lorraine
Classic brunch staple with bacon & cheese. 

1 pie crust (make your own or buy pre-made refrigerated)
6 ounces of bacon, sliced into narrow strips
2 large eggs + 2 yolks
1 ¼ cups half-and-half
¼ tsp salt
¼ tsp ground white pepper
1 pinch of nutmeg
1 cup grated Gruyere or Swiss cheese

Lay the pie crust in a 9 or 10-inch pie pan (or a deep-dish tart pan); prick bottom and sides of pie crust with a fork. Bake at 400 degrees for 10 minutes. Remove from oven; set aside.

Fry bacon until crisp and the fat is rendered, about 5 minutes, then drain on paper towels. Arrange the bacon over the crust.

In a large bowl, beat the eggs, yolks and half and half. Add the remaining ingredients and whisk to combine. Pour into the prepared crust and bake at 375 30-35 minutes until the custard is golden, puffed, and still slightly wiggly in the center.

Let cool on a wire rack 15 minutes before serving.

Asparagus & Cheese Quiche
Fresh, flavorful, and hearty quiche. 

1 pie crust (make your own or buy pre-made refrigerated)
2 teaspoons olive oil (if sautéing asparagus)
1 bunch fresh asparagus, cut into 1/2-inch pieces
6 large eggs
¾ cup milk
½ cup half-and-half
6 ounces shredded Swiss cheese
5 ounces shredded Cheddar cheese
1 green onion, chopped (opt.)

Lay the pie crust in a 9 or 10-inch pie pan (or a deep-dish tart pan); prick bottom and sides of pie crust with a fork. Bake at 400 degrees for 10 minutes. Remove from oven; set aside.

Microwave or sauté asparagus in oil 1-2 minutes until slightly tender (or place in the dish raw for firmer asparagus). Mix eggs, milk, half & half, onions and cheese in a large bowl. Whisk until combined.

Fill pie crust and bake at 375 for 35-45 minutes, until custard is puffed, golden, and slightly wiggly in the center. Let stand for 10 minutes before serving.