Quiche for Mother’s Day; the savoury tart with a filling of egg and cream was originally a dish to be served on meatless days. A tart that includes bacon and sometimes cheese originated in Lorraine as ‘quiche au lard’ in the early 1800s and this variation became known as Quiche Lorraine.
Today All the Best chefs prepare quiches with innumerable variations of fillings, baked fresh daily using our own hand made rich flaky pastry and fresh seasonal fillings.
For Mother’s Day weekend you’ll find in store a variety of flavours including classic Ham & Green Onion, popular Spinach & Mushroom, Broccoli Cheddar, Roasted Peppers & Chèvre and specialties Smoked Salmon & Dill, Crab & Leek and Fresh Asparagus with Chèvre. They are an all-time favourite dish for brunch or lunch and make a quick and easy light supper with a side salad of fresh leafy greens.. Here’s my recipe for one of our most popular quiches.
Broccoli and Cheddar Quiche
Preheat oven 350°F (180°C)
Ingredients:
- 1 9-inch (23 cm) partially baked pastry shell, homemade or store bought
- 2 eggs
- 2 egg yolks
- 1-1/2 cups (375 ml) half-and-half (10%) cream
- 1/2 tsp (2 ml) kosher or sea salt
- Pinch freshly ground black pepper
- Pinch cayenne pepper
- Pinch freshly grated nutmeg
- 1 tsp (5 ml) Dijon mustard
- 1 cup (250 ml) broccoli florets, blanched
- 2/3 cup (150 ml) grated aged Ontario Cheddar cheese
- 1 tsp (5 ml) soft butter
1. In a large bowl, whisk together eggs, egg yolks, cream, salt, pepper, cayenne and nutmeg.
2. Place pie dish with pastry on a baking sheet. Brush partially baked pie shell bottom and sides with light coating of mustard. Scatter an even layer of broccoli and Cheddar cheese in the bottom of the pastry shell and gently pour in the egg/cream mixture to fill quiches about three-quarters full.
3. Place in preheated oven. Pour in remaining quiche filling and dot with soft butter for better browning. Bake until filling is puffed and lightly browned, 45 to 50 minutes. Let stand for 5 minutes before slicing.
Serves 4 to 6
Tip: It’s a challenge to transfer filled quiche shells from counter to oven without spilling. In our kitchen we fill quiche shells about three-quarters full and reserve the rest of the egg-cream filling in a measuring cup on the side. Place the partially filled quiches on the baking sheet on the middle rack in the oven that is pulled out about 2 inches (5 cm). Top up the filling and slide the rack gently into the oven.
All the best for Mother’s Day,
Jane
PS. Join us for a special event on Saturday, May 10, 2-3.30 for more food with joie de vivre. Meet star chef, TV personality and author, Laura Calder. You can pick up a signed copy of Laura’s latest cookbook, Paris Express: Simple food from the city of style, while you shop.
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