Kwat-chi. This, dear readers, is how I pronounced the word quiche during elementary school. I have a bad track record of grossly misjudging how words will sound based on their written form, so as I was reading the Bone series (shout out to my fellow 2000s kids), I read avidly and took much joy from the rat creatures’ obsession with this meal. Years later I actually tried quiche, and upon learning its proper pronunciation, I likewise discovered how delicious it can be; if, of course, you have a good recipe. 

Today I share with you my mother’s quiche recipe, which I have never made myself but have enjoyed immensely since she brought it home a few years ago. It changes constantly based on what veggies we have in the fridge, but today I made sure to go shopping so that you can all experience the best possible version of this recipe, one I have unbiasedly dubbed “The Superior Quiche.”

First I preheated the oven like a responsible little chef. Next, I chopped up the onions and fried them in the butter, adding the garlic when they were mostly cooked. I let that cook for a few minutes, then set it aside to let it cool (You add it to the main mix eventually, so make sure it’s cooled down or you’ll precook your eggs). Then I found a sizeable bowl and mixed together the eggs, milk, bisquick and parmesan. The batter was lumpy, but that’s fine – it’s got character!

I then added my shredded cheddar, chopped ham (I just used deli pepper ham but whatever works!), a nice big hunk of roasted red pepper (the best and most flavourful ingredient), and a couple cheeky handfuls of chopped spinach. 

As you can see, it looks like a mess, but trust in the mess…trusssssst.

The time came to empty it into the quiche dish. If you don’t have a quiche dish that’s fine – a pie dish works too! You just might have to do a smaller quiche and keep an eye on it while it cooks. Mine was in a 10 inch dish, and it took exactly 50 minutes to cook to perfection. 

I’m accepting the fact that at this point, I’ll probably never remember to take a picture of the untarnished product of my labour. In my defense, I was hungry, and as the plans for this quiche began at 3am this morning I was done waiting for happiness to strike my tastebuds. In any case, it was a delicious lunch and will continue to feed my family and I for the next few days, so I call this a win.

Thanks for joining me on another culinary crusade! Tune in next time to see what I try next!