A few days before we visited Sticky’s brother’s family for Easter I asked Mel if I could photograph her and her daughter Josie baking something in the kitchen together. They agreed and on Saturday we had a muffin making photo session. Unfortunately the muffins decided not to cooperate. (As often things do when baking is involved.) They tasted great but were not quite what we had in mind for photos. So we moved onto Plan B – quiche. And this particular quiche kicks a muffin’s butt any day of the week.
Mel uses this base recipe for all her quiches – she simply adds whatever veggies, herbs or meats she has on hand and it always turns out yum. For me the swiss cheese is what makes a quiche so special. Well that and the cream. Eggs, cream, cheese…yeah, there’s no going wrong there.
Regardless of our muffin plans going awry I still had to post some of Miss Josie doing her thing. This is an 8 year old filled to the brim of nothing but sweet. She will be the first person to hug you when you walk in the door and the saddest to see you leave. (Especially if you are taking a baby with you – the girl LOOVES babies!)
One of my favorite things about Josie is her love of food. She is willing to try more things than many adults I know. What a gift it is to witness a child’s interests reveal themselves – like little sneak peeks into their future. I am not sure if we have a possible culinary student in our family, or just someone who likes to eat really good food, but nonetheless I am so grateful for Miss Josie.
(And Mel, your kitchen looks fab!)
- 6 whole eggs
- 1 cup heavy cream
- ½tsp Salt
- ⅛tsp nutmeg
- Dash cayenne pepper
- 2 cups grated swiss cheese
- ¼ cup diced onions
- 2 large mushrooms sliced
- Handful of baby spinach
- ½ medium tomato diced
- 1 whole pastry pie crust
- Preheat oven 350 degrees. Place pastry crust in a 9" pie pan and crimp edges around the top.
- In a large bowl, whisk together eggs, cream, salt, nutmeg and cayenne until well combined. Add cheese and veggies and stir until combined.
- Pour into pie crust and bake for 45 minutes or until it begins to brown. Let rest 10 minutes before serving. Also good room temperature.