My Mom’s Favorite Quiche

My Mom’s Famous Quiche 

Maybe it only happens at the school where I teach, but my sense is that it may be a “thing.” “Wednesday Treat Day” has long been a tradition at our school. Each year staff members sign up for a Wednesday where they will be responsible for bringing in treats to share. Each Wednesday everyone is happy and thankful for whatever snacks appear on the large table in the staff lounge. That being said, I know I have some favorites. Over the years I have sampled dozens of chocolate chip cookies, salsas, bean dips, corn dips, cookie bars, cup cakes, and coffee cakes. And, over the years there have been some sacks that have gone “viral” where everyone wants the recipe.

I have never been in the “Treat Day Hall of Fame” until this past Wednesday. I always want people to enjoy the food that I bring, so I started with my usual stop at Trader Joe’s for chips, salsa, hummus, and veggies. I had decided to make my chocolate chip bars: the Toll House recipe, a bit undercooked, just the way I know my friends like them. Additionally, I wanted to make something different, something I love, but that most of the staff had never tried. That is when I decided it had to be my mother’s quiche.

Back in the 1970’s, my mom modified a quiche recipe she received from a neighbor and this became the recipe that so many people over the years have enjoyed. Her recipe was also used by the group of restaurants in the bay area known as “Mama’s” and served to thousands of people.

My mother’s quiche is truly the best I have ever eaten. What makes this quiche so great is the basic recipe. The recipe holds together perfectly and the flavor is fantastic. You might be wondering, “What type of quiche is this miraculous recipe: Quiche Loraine, crab quiche, broccoli quiche, ham quiche, asparagus quiche…?” The answer is yes. My mother’s quiche recipe can be turned into any type of quiche one might fancy. 

The most important ingredient is the cheese. One might choose to add some cheddar to a broccoli quiche or parmesan to an artichoke quiche, but the main cheese must be Swiss. Swiss has a rich flavor and a firm texture.

The second most important ingredient is green onion. Personally, I believe that the green onion compliments the Swiss cheese in a way that no other onion has the ability to do. Now, I am not saying you can’t add a white onion to your sausage and bell pepper quiche, I am just saying you may not want to substitute the white onion for the green. 

Finally, the egg mixture has to be just right. You need the proper ingredients to keep the quiche from seeming like an egg scramble or a frittata, both are delicious, just not quiche. Also, you need the proper egg to cheese proportion. The egg mixture should be just enough to mingle with the cheese and other ingredients for a harmonic balance: the cheese and such should not be swimming in the egg mixture. You will want the egg mixture to just barely cover the cheese when it is in the crust.

Yes, I know, what about the crust? Crust matters, but my mother’s recipe is about what goes in the crust. I suggest you use a pie crust you like. I prefer one that holds together well, but is light and flakey. I will leave the crust to you. Whatever you decide to do with the pie crust, you and your friends will truly enjoy my mom’s quiche.

Trish’s Mom’s Quiche recipe:

This would fill up one pie pan.
If you are using a really deep pie dish you might want to do 1½ recipes.

I tripled the recipe for the 9 x 13 rectangular pan. (You may not need to triple the cheese and bacon, just fill up the pan.)

One pie crust 

Mix the following three ingredients in a bowl and then put into pie shell:

8 oz of Swiss cheese
1/3 cup of green onion
1 lb of bacon (bacon cooks down)

You can replace bacon with whatever you like. You won’t need a full pound of ham, crab or vegetables. You should parboil vegetables like broccoli or asparagus. Stir cheese onions and bacon (or other ingredients) in a bowl and the put evenly into the pie crust.

Whisk the following in a bowl:

2 eggs
¼  cup flour 
½ cup mayo
½ cup milk
½ tsp salt
½  tsp pepper
½ tsp garlic powder

 Pour the liquid egg mixture over the cheese mixture in the pie pan.

 Bake at 350 for about 45 minutes. Test the center to see if a knife comes out clean.

 Give it a try, and leave a comment below. Don’t forget to go to our home page and subscribe!