Yesterday was Mother’s Day and although I couldn’t spend it with my own Mom (sad), I was able to spend it with Andrew’s Mom and family. One of our Mother’s Day gifts to Andrew’s Mom was making her brunch. Andrew offered for us to make half the brunch, which basically meant that I was making half of the brunch by myself (which I was more than happy to do). I ended up making two different types of quiche as my contribution. Dare I call them, a Duet of Quiche? I made up these recipes on a whim and they turned out great.

Each quiche requires the same basic steps: cook up the ingredients you want in them, add them to a base of eggs and cream, pour into a pie crust, and bake.

Asparagus, Shallot, and Shiitake Mushroom Quiche

asparagus, shallot, mushroom quiche

• 1 small bunch asparagus, chopped into medium-sized pieces
• 2 shallots, chopped
• 1 package shiitake mushrooms, chopped
• 6 eggs
• 1/2 cup cream
• 4 oz shredded Jarlsberg cheese
• 3 oz shredded Mozzarella
• 2 tbsp butter
• pinch of salt and pepper
• 1 frozen pie crust in tin, defrosted

1. Preheat oven to 350.
2. Melt butter in pan over medium-high heat. Add asparagus, shallots, and mushrooms. Saute until shallots are translucent and asparagus is a deep green. Turn off heat. Pour mixture onto plate and spread into a thin layer to allow to cool. This step is VERY important. If you add the mixture to the eggs and it’s too hot, it will start to cook the eggs. Not good.
3. Scramble eggs in a bowl. Add cream. Add cheese. Add COOLED mixture from saucepan.
4. Pour everything into pie crust.
5. Bake for 45 minutes or until eggs are set. Cover the crust alone with tin foil if it begins to burn during cooking.

Bacon, Cheddar, and Spinach Quiche

bacon, cheddar, spinach quiche

• 1/2 lb bacon
• 6 oz cheddar cheese (whatever kind you like)
• 1 package baby spinach
• 6 eggs
• 1/2 cup cream
• 2 tbsp butter
• pinch of salt and pepper
• 1 frozen pie crust in tin, defrosted

1. Preheat oven to 350.
2. Heat saucepan on medium-high heat. Cook bacon in saucepan until crispy. Remove from pan, dry off, chop, set aside.
3. Melt butter in saucepan over medium high heat. Add spinach. Cook spinach down until very dark green and wilty. It won’t look like much, but it’ll be enough. Lay out spinach in thin layer on a plate, and cool thoroughly. Same as above quiche.
4. Scramble eggs in a bowl. Add cream. Add cheese. Add COOLED mixture from saucepan.
5. Pour everything into pie crust.
6. Bake for 45 minutes or until eggs are set. Cover the crust alone with tin foil if it begins to burn during cooking.