Treat Mom to a Delicious Quiche

May 9th, 2012 by Ivan Rioja Scott

Mother’s Day is a very special day, as it is a day that recognizes the life-long efforts and sacrifices by our mothers. Sometimes this special date is just related to gift giving, but there are many other ways of showing our mothers our gratitude. One of the best ways is by preparing something for them, and what better than a delicious quiche made with her favorite ingredients!

Although quiches are believed to be typically French, some of the earliest custards put into pastries come from the English Cuisine as early as the 14th Century.

Quiches are very easy to prepare, and they can be served warm, cold or at room temperature. They are very commonly prepared for brunch, but can be a great snack or delicious light dinner. So if you have never prepared one, this is your time!

The best thing about a quiche is that you can customize it to suit any occasion, any taste and it will allow you to explore as many new flavor ideas as you can come up with. And yes, it always looks good on the table!

Baked Quiche Ingredients

I call it “the omelet with a crust,” not only because of the egg ingredient but because you can put whatever you want in it. The basic ingredients are only the crust, cream/milk, cheese and salt and pepper, everything else is what you make of it. (Small hint: if you like herb flavors, add about a teaspoon of pesto to the egg mix and it will transform the flavor.)

Here’s my take on the build-your-own quiche:
- 3 eggs
- 1 cup of cream or milk (2% preferably)
- 1 pie crust (this can be made from scratch or store bought)
- 1/3 cup shredded cheese (the type of cheese left to the chef’s preference)
- 1/3 cup green asparagus
- 1/3 cup of mushrooms
- 1/3 cup of ham (small diced cubes)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper

Preheat oven to 350ºF.

In a large bowl beat the three eggs along with the cream. Add the shredded cheese, salt and pepper while mixing. Add desired vegetables and meat.

Baked Quiche Ingredients

Place crust in quiche pan and pour mixture into the mold. Gently tap to distribute the mixture evenly. Bake for 45 minutes or until top of quiche is slightly golden. Remove from oven and place over a bowl of a smaller circumference than the mold used. Cool for 5 minutes and then slight tap the outer shell of the mold down, leaving the quiche on the interior base of the mold. Serve at desired temperature.

Baked Quiche

Remember, quiches are great for making up new recipes and flavor ideas!

Ivan Rioja Scott Ivan Rioja Scott is Wilton’s Bilingual Proofreader and Translator on the Creative Services Team. He gives his criteria and language expertise for all of Wilton’s products and editorial material. Ivan learned to cook at a very young age from watching his mother, sister and paternal grandmother in Madrid, Spain. Since then cooking has become a relaxing hobby for him. He also enjoys traveling and classic car restoration.

2 Replies

  1. basketpam says:

    I know everyone is always discussing cakes and desserts in the blog but the first thing I noticed in the picture on this post is the blue and gray utensil crock. But hey, our tools are just as important. It appears to me to be a pottery piece of the Robinson Ramsbottom Pottery south of Zanesville, Ohio. My family owned a retail shop until 2007 and we sold their pottery. Sadly, like so many others they have now closed. As with Roseville and other potteries in Ohio, WELL known for their excellent work, their pieces are now rising in value. For all the ladies who own such items, they’re not yard sale items. During a visit and tour of their facilities they told us about the visit of Martha Stewart to their location to film. Apparently it was quite a “unique” experience for them. For us they were very pleasant to conduct business and we were very happy to carry their excellent products. I had to laugh on seeing this item. As a former Longaberger consultant for many years sometimes I still am surprised when I see a basket or other item in a publication.

  2. Candace Blashak says:

    What size of quiche pan for this recipe.

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