Cooperative Quiche

A slice o' nice

Unfortunately, our kitchen is, while much bigger than previous ones, not really laid out well for working together 1. Unless one person’s job is washing dishes while the other person cooks and preps. Which isn’t really working together on creating something tasty. And that is exactly what Chris wanted to do on Sunday afternoon. We kind of had to tag-team on the various tasks but we made it work. And we got something really incredibly tasty out of it.

I’m not much of an egg eater. Not that I’m pointing fingers but my dad used to make ‘Army’ scrambled eggs which were pretty awful, to my six year old palette at least 2. It wasn’t until spring break my junior year of college that I willingly ordered an omelet. Actually, I at a lot of omelets that week- our hotel had an IHOP restaurant but there was no way I could eat pancakes and waffles everyday for 7 days. I needed protein in the morning because we’d have plenty of carbs later on. Since then, I will have the occasional omelet or scrambled eggs but I’m exceptionally picky and don’t have much interest in making them for myself. The omelet short list at present is really short: my husband, Sawyer’s Pancake House in Lansing. Sophia’s in Grand Ledge does a pretty good job but its way too big and sometimes not cooked evenly.

Now quiche and frittata and other egg-y pies have been way down on my list. I’m pretty sure I was subject to some spinach quiche that I found revolting both due to the eggs and presence of cooked spinach as a kid (note: don’t have a problem with spinach now). Might have even had brussel sprouts, lima beans or cauliflower associated with it- all verboten in my kid-self world3. So I don’t order them, I don’t make them, I don’t even consider them on the menu at a restaurant. If we and other people make quiche like the one Chris & I made though, I’d probably eat more quiche.

Using a combination of two recipes (one from Food Network: Quick quiche and one from Elise at Simply Recipes: Mushroom Quiche as jumping off points, we came up with this.



3 eggs
1/8 cup mayo
1/8 cup sour cream
1 tablespoon flour
1/4 cup milk
5 to 6 ounces shredded sharp cheddar cheese

8 oz crimini mushrooms, stems removed, caps sliced.
1 onion. sliced thinly
1 –1 1/2 tsp rosemary, dried
2 slices rosemary ham (Boarshead deli meat)

olive oil
salt & pepper
refrigerated pie shell (or homemade)


1. Caramelize onions: if you do this right, it takes a while so you may choose to make a big batch and then just use what you want (about 1 onion worth) for this dish. To caramelize, heat 1 tabelspoon butter and 1/2 tablespoon olive oil over medium-high heat. Add thinly sliced onions a pinch of salt and a pinch of sugar (optional), stir to coat and then leave them alone until they start to turn golden, almost brown on the edges. Reduce heat to low. Stir only occasionally. Continue to cook until browned to your liking. You may also let them get crispy, like we did. Sort of accidental.

At this point, pre-heat oven to 425.

2. Prepare remainder of filling: Remove onions from pan. Return heat to medium-high and add 1/2 tablespoon oil. Add one to two cloves garlic and cook just until fragrant, about 30 seconds. Add mushrooms and a pinch of salt plus 1 1/2 teaspoon dried rosemary. Cook mushrooms until they have released all their juices and the pan starts to look a little dry. Add chopped ham and cook another 2-3 minutes. Stir in reserved onions then remove from heat.

If using a pre-made pie shell, prick with a fork several times and place in oven for about 5 minutes. This step may not be necessary depending on the brand of shell

3. Prepare egg mixture: Combine 3 eggs, mayo, sour cream and milk in a large bowl, whisking to combine. Season with salt & pepper then stir in 5-6 ounces of shredded cheese (I’m estimating, Chris did this job).

4. Assembly: After mushroom-onion mixture has cooled slightly, stir in to egg mixture in spoonfuls. Reserve about 1/2 to 1/4 cup of mushroom-onion mixture. Pour entire egg-mushroom mixture in to pie shell then spoon remaining mushrooms & onions over the top.

5. Cook: Bake in oven for approximately 35 minutes. Remove and let rest 5-10 minutes before slicing and serving. May be served hot or at room temperature.

While writing this post, I started thinking about the egg-based breakfast/brunch items and realized I wasn’t sure if we’d made a quiche. What makes a quiche, quiche? After perusing the highly informative site, Mr. Breakfast4, I determined that quiche was probably right even though we didn’t use actual cream. Frittatas don’t have crusts. There are also souffles; the best (and probably only one I’ve had) one of those can be had at the Featherbed Inn near Waitsfield, Vermont. And pie which sounds a like like quiche but with far more other ingredients. Come to think of it, we may have made a pie. I don’t know that quiche requires a minimum egg to filling ratio but this was not an uber-eggy dish. But it was delish!

1Smallest kitchen I ever had was while in college, living near the Green Door in downtown Lansing. A one-sided galley, the only counter space was just wide enough to hold a microwave (hey, I was in college) so I learned to be creative with prep work. This was also my first experience with a gas stove. I lit a lot of pilot lights that year!

2 Again, not pointing fingers but my dad (and brother) are also known for their creative versions of mac n’ cheese, when there is no milk. Or no butter. For what’s it worth, if you try to make the boxed version with just water, you get yellow wall paper paste that even our dog wouldn’t eat.

3These items, cauliflower, lima beans and brussel sprouts, are still on the verboten list. Remember Campbell’s Vegetable Soup? I used to spit out the lima beans and pile them all up on the side of the bowl. I did eat 2 baby brussel sprouts earlier this year. Still don’t like ’em.

4Neat site for all things breakfast. If I didn’t think it was criminal to get up before the last possible minute, I’d probably make and eat more breakfast items during the week. Not that I’m about to have an epiphany but this site might convince me to get up earlier, at least on Saturday or Sunday (but not both- baby steps people!).

Mexico Newaygo

Chris and I went camping this weekend, at Newaygo State Park along the Muskegon River.  The park is small, about 100 sites and rustic.  We made our reservation on-line which is a cool feature as you can see the site map and pick a specific location.  What is not so cool is that the map isn’t completely accurate and they charge $8 for a reservation fee.  We picked a site far from the playground and the bathroom, we thought.  As it turns out the pit (oh,  vault is the fancy name for that now) toilet was directly across from our site.  They must pump then on Thursday or Friday because it wasn’t too bad when we arrived but was pretty stinky by Saturday night.  Before we left on Sunday, we drove around the camping area to note the better sites, for next time.

This being a camping trip, of course we had foods cooked over the campfire.  On Friday morning, Chris picked up some turkey tenderloin and put it in a caribbean jerk marinade so we made kabobs for Friday night.  They were good but this turkey was really hard to cook.  Our fire got hot enough to turn the grate red hot but these things were still raw in the middle after 20 minutes!  Saturday night we had sausages plus potato salad picked up at a local grocery store.

S’mores were dessert both Friday and Saturday night.  I found the perfect stick for marshmallow toasting and I’m quite upset that I forgot to bring it with us!  Hopefully the next person to stay at site #6 will find a good use for it.

During the day on Saturday, we explored the area including the towns of Newaygo and Fremont. Or rather we tried to go to Fremont. They are supposed to have a nice Farmer’s Market there and I thought we could get provisions for Saturday night dinner.  Between road construction and the National Baby Food Festival we couldn’t get anywhere near downtown.  Fremont is the home of Gerber Baby Food and they sponser an incredibly large parade during the festival. A parade which happened to be starting at exactly the time we arrived in town.  That was kind of a frustrating trip.

We found a few things to covet at an Sports Outfitter store in Newaygo- kayaks, a cool Tilley hat for me some more camping equipment- but left without spending any money.  Later, we did pick up one of these:


I can’t wait to use it next time- just like Girl Scout days!

Sunday morning, out of firewood and not much to eat for breakfast anyway, we went in to the “town” of Croton and dined at Rio Cafe. We drove past this place earlier in the weekend and couldn’t help but notice the large “BREAKFAST 8 AM- 11 AM” sign. On the way there on Sunday, we learned that the American Legion also has a breakfast buffet on the weekends but I pushed Chris to at least check this place out first.

Okay, they serve Pepsi products so that was a strike against them. The cafe is small, maybe 6-7 booths plus two pub tables. From the sounds of it, they do a pretty good take-out service though. And during lunch/dinner, they also operate an ice cream store serving Hudsonville Ice Cream, like pretty much every ice cream stand in the area.  Since it was breakfast time, we skipped the ice cream.  The restaurant has a selection of traditional breakfast items including eggs, toast, pancakes and so forth.  They also have a few breakfast burritos and specials.  Sunday’s specials including pecan pancakes and a skillet dish that Chris chose. It was potatoes, eggs, peppers and mushrooms topped with cheese and served on a fajita platter.  He tells me (today) that it wasn’t particularly exciting.  I had a breakfast burrito with bacon, eggs and cheese.  It was huge and cheap- our total bill was $13 and that included a glass of fresh oj.  I would have liked the bacon a little crispier but I still managed to eat half the burrito. It cam with homefries and those I had to push away because I would have eaten every last one of them and then been overly stuffed later.  Crispy on the outside and soft on the inside, these were ideal homefries.


Web: None
Address: 7641 S. Croton Hardy Drive, Newaygo, MI (actually in Croton); 231-652-5977

Hours: Sun-Thu: 8AM-8PM; Fri-Sat: 8AM-10PM

No credit cards; non-smoking

No food photos but here is a shot of the Muskegon River from atop the Hardy Dam: