Mother’s Day Quiche

When you want something extra special to honor those you love, Mother’s Day Quiche is the perfect comfort food. Beautiful and nourishing, this quiche can be made to your preference with whatever is in season or whatever you have on hand.

I Have Always Loved Quiche

Mother’s Day Quiche originated from a recipe slip in a mail-order organic delivery called Diamond Organics, which my husband had given me as a birthday gift when I turned thirty. The box arrived each month with all the organic ingredients, minus basic staples, plus recipes to prepare a different seasonal meal. I still cook from those recipes to this day. Unfortunately, Diamond Organics is no longer a company. The owner passed away many years ago, but I will forever be able to enjoy the twelve-plus meals we enjoyed that year.

Quiche Basics

What I love about this recipe is the simplicity of the crust and base, which lets you add whatever is in season or whatever needs to be used up from the refrigerator. It’s like one of those Choose Your Own Adventure books I read as a kid. Starting with the egg, mild cheese, milk, and cream base, you can add as many flavors or as little to personalize the quiche you prefer. My favorite is bacon, herb, mushroom, spinach, and shallot. Leeks are lovely in the spring, as well as asparagus, slightly sautéed. Tarragon and nutmeg are also essential to me. They just add this spring zip that adds to the whole experience.

My Favorite Seasonal Ingredients to Add to The Basic Quiche

• Mushrooms
• Leeks
• Shallots
• Spinach
• Bacon
• Zucchini or other summer squash
• Fresh herbs (tarragon, parsley, thyme, basil, cilantro)
• Green onions
• Asparagus

Yield: 1 large deep-dish pie (8 servings)

Mother's Day Quiche

Print

Prep Time 15 minutes

Cook Time 45 minutes

Additional Time 10 minutes

Total Time 1 hour 10 minutes

Ingredients

• For one Crust:
• 1 cup all-purpose flour (I use Jovial Einkorn all-purpose)
• 6 T grass-fed salted butter
• 1/4 cup ice water
• Filling:
• 1 cup whole milk
• 1 cup heavy cream
• 6 eggs
• 1 cup shredded Gruyere or cheddar cheese
• salt and pepper to taste
• 1 T avocado oil, ghee, or, if you have any...bacon fat
• 4 shallots, minced or 2 small leeks (white and light green parts), sliced
• 6 mushrooms, sliced ( I like Crimini)
• 1 small zucchini, sliced into quarter slices
• 1 large handful of fresh baby spinach
• 4 green onions, white and green parts sliced
• 1 T chopped fresh herbs (tarragon, parsley, chives)
• sprinkle of fresh grated nutmeg (optional)

Instructions

1. Preheat oven to 375° F.
2. For the Crust:
3. The easy way is to add the flour and cold butter to a food processor and pulse until the butter is the size of peas. Slowly add ice water and pulse until a dough ball forms. Remove to a well-floured surface and roll out 1/4' thick and round. Roll out onto your pie pan, crimp the edges, and place in the freezer to set while you prepare the filling.
4. If you do not have a food processor, cut the butter into pieces and add it to the flour. Using a pastry blender or two knives, cut the butter into the flour. Slowly add ice water and form into a ball. Remove to a well-floured surface and roll out 1/4' thick and round. Roll out onto your pie pan, crimp the edges, and place in the freezer to set while you prepare the filling.
5. For the Fillilng:
6. In a medium skillet, sauté shallots, zucchini, and mushrooms for about 8 minutes.
7. Add a handful of spinach and stir until wilted.
8. Add salt and pepper to taste and set aside to cool.
9. In a bowl, whisk together the milk, cream, eggs, shredded cheese, green onions, and chopped herbs. Add a pinch of salt and a few fresh grinds of pepper. Add the cooled vegetables to the chilled pie crust.
10. Sprinkle with fresh-grated nutmeg and bake for 45 minutes, or until a knife inserted in the center comes out clean. I prefer to underbake it just a tad so it stays creamy.
11. Serve with a side of mixed greens and roasted asparagus with lemon for dinner or Brunch or with fresh fruit for breakfast.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 420Total Fat: 33gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 220mgSodium: 300mgCarbohydrates: 19gFiber: 2gSugar: 3gProtein: 13g

Happy Mother’s Day

I realize this quiche can be made any day of the year, but I like to have special things to look forward to on special days. Every day is celebration-worthy, but Mom deserves something a little extra for all the ways she loves on her family every day. This is best served slightly warm, but it is wonderful to keep in the refrigerator for a ready-made, healthy breakfast. Happy Mother’s Day!

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In everything you do -eat, play, and love- may it always be seasoned with Joy!