Recipe: Mother’s Day quiche, by David Theiss | NevadaAppeal.com

Recipe: Mother’s Day quiche, by David Theiss

David Theiss

With Mother’s Day right around the corner, I thought I’d share a great recipe that is perfect for brunch or breakfast in bed. Today’s quiche recipe will be sure to make Mom feel extra special.

Quiche is a delightful, savory, egg-based pie, baked to create a crispy crust filled with many common ingredients. Made for centuries for dinner, breakfast, or a delightful snack, it originated in the medieval kingdom of Lothringen, Germany. The name comes from the German word “kuchen,” meaning “cake.” Ancient recipes of quiche consisted of egg and cream combined with other meats and vegetables, not too far off from our modern recipes.

One of the most famous quiches is called Quiche Lorraine. Coming from humble beginnings in the Lorraine region in France, it was originally made with just custard and bacon, but through the years it was refined into a delicious masterpiece, my favorite. This refined masterpiece includes eggs, Swiss cheese, bacon and onions; it’s delicious!

Quiche might have been around for a long time, but customizing it to one’s own taste is my favorite way to make it. It’s an extremely versatile dish — my suggestion is to think of ingredients you like to eat together. Let’s start with cheese. Gruyere is one of my favorites and is a great start but cheddar, Gouda, Edam, sharp or mild cheeses also will do well. Then ponder your favorite vegetables — onions, bell peppers, jalapeños, potatoes, tomatoes, mushrooms, broccoli, bean sprouts, kale, spinach, the possibilities are endless. Next, consider the protein or meat factor. The old favorites like bacon and ham are great, but I also suggest using sausages. You can have spicy sausages like Andouille, Chorizo, or Jalapeno sausage, or you can have the smoked sausages like Kielbasa, linguica, smoked bratwurst and chicken sausages work just as well, too. At Butler’s, we sell all kinds of sausages that would work for this recipe.

So as you can see, there are endless possibilities for individual tastes with quiche. Here’s just a few rules to play by: Use at least a 9-inch pie tin or glass. You will need 4 large eggs, 1 cup of grated cheese, 1 cup of meat and 1 cup of vegetables. Just as a reference for how much is the right amount, start with only ½ cups of each veggie and meat filling ingredient, and add as necessary. I think you’ll be surprised as to how easy and delicious quiche can be! And I think Mom will love it as well!

Bon appetit, and happy Mother’s Day!

Quiche Lorraine

1 round of pastry dough

6 slices thick cut bacon precooked and crumbled

4 large eggs

1 cup half and half

1 cup grated Gruyere cheese (can be substituted for any Swiss cheese)

¼ teaspoon salt

¼ teaspoon black pepper

½ small onion chopped

Place pastry dough in pan and trim. Let set in refrigerator for at least a half an hour before adding filling ingredients.

Preheat oven to 375 degrees.

In pan on stove with a pat of butter and a pinch of salt cook on, medium heat add onion and cook until translucent

In large bowl, mix eggs well. After thoroughly mixed, add in rest of ingredients including cooked onions and stir, reserving a small portion of Gruyere.

Pour ingredients into pie tin, and sprinkle remaining cheese over the top.

Place in the center of the oven and bake for 40 to 45 minutes. Eggs should be just firm.

Let cool slightly, quiche is much better served warm. It crumbles if it’s too hot, and it’s hard and not as tasty if it’s cold.

Makes 8 servings.

David Theiss is the owner of Butler Meats serving Carson City since 1973.