Iowa Bed & Breakfast Guild
9001 Hickman Road, Suite 220
Des Moines, Iowa, 50322, United States

IBBG “Quiche Me in the Morning” Contest - Iowa State Fair 2015

First Place Winner: Rhonda Paul
Cheesy Zucchini Quiche

5 eggs lightly beaten
1 ½ cups milk
1 cup cheddar cheese, grated
1 red onion chopped
2 – 3 small zucchini, rinsed and chopped
2 T EVOO (extra virgin olive oil)
¼ tsp. Nutmeg
Sea salt and ground pepper to taste

Preheat oven to 450 and spray pie pan with cooking spray

Prepare crust and line pan
Pre-bake 10 minutes then reduce heat to 350

Heat 2 T olive oil in large pan over medium/high heat. Cook zucchini until soft, about 8-9 minutes. Add onion and cook until translucent and fragrant, about 5-7 minutes. Drain off excess oil, season with salt and pepper, and set aside.

In a medium bowl, mix milk and beaten eggs. Add nutmeg. Spread the veggies evenly over crust then slowly pour egg mixture over them. Cover top with the cheddar cheese. Place in oven and bake for 35-40 minutes or until crust is golden brown and cheese is bubbly. Let cool 10 minutes and serve warm.

Pie Crust
Blend 2 ½ cups all-purpose flour, 1 tsp. Salt. Cut in 8 Tbsp. unsalted butter (chilled and cut up) 6 Tbsp. shortening (chilled and cut up) 5-7 Tbsp. ice water and 1 ½ tsp cider vinegar.

In a large bowl, stir together flour and salt. With pastry blender or 2 knives, cut in butter and shortening until mixture resembles coarse crumbs with some pea – sized pieces. Slowly add 5 Tbsp. of each water and vinegar stirring until dough just comes together (if dough is dry then sprinkles with additional water). Dough can also be made in a food processor. Form into a flat round. Cover and refrigerate at least one hour or up to two days.

Second Place Winner: Cynthia Murphy
Quiche Lorraine

1 – 9” pie crust
8 slices of bacon – fried and crumbles
1 cup shredded Swiss cheese
1/3 cup minced green onion
½ of 10 oz. Package of frozen spinach – thawed and squeezed dry
4 eggs
2 cups heavy whipping cream
¾ tsp. Salt
1/8 tsp white pepper

Heat oven to 425

Sprinkle bacon, onion and cheese over pie crust, add spinach. Beat eggs add cream, salt, and pepper. Pour into pie crust. Bake 15 minutes at 425 then lower temperatures to 300 and bake for another 30 – 40 minutes. Let stand 10 minutes before slicing and serving.

Pie Crust
Cut in together 1 cup flour, 1/3 cup Crisco shortening, and 1/3 tsp. Salt. Add 2-3 Tbsp. cold water to form a ball. Roll out to fit a nine inch pan. Crimp the edges.

Third Place Winner: Rebecca Howe
Salmon Quiche

1 ½ cup all-purpose flour
½ tsp salt
2/3 cup butter cut into pieces
1 egg lightly beaten

Stir flour and salt together, cut in butter until crumbly. Stir in the egg using a fork just until the flour is moistened. Gather the dough into a ball and wrap in wax paper. Chill for two hours. Roll out and fit into a 9-10 inch pie or tart pan. Chill until firm, at least 30 minutes. Put oven rack in the middle position and preheat oven to 375. Line shell with foil and fill with pie weights. Bake until pastry is pale golden along the rim and set underneath the foil, about 20 minutes. Carefully remove foil and weights and bake shell until bottom and sides are pale golden, about 10 minutes more. Cool completely in pie plate on a rack, about 20 minutes.

6 oz. Cooked Salmon Filet, flaked
4 large eggs
2 cups heavy whipping cream
2 Tbsp EACH – chopped fresh chives, chopped fresh parsley, chopped fresh cilantro
1 Tbsp chopped fresh thyme
½ tsp French seafood seasoning
1/8 tsp freshly grated nutmeg
½ tsp salt
¼ tsp black pepper
½ cup grated Swiss cheese
¼ cup grated Parmesan
½ cup grated Havarti

Sprinkle Salmon and cheeses onto pre baked pie crust. Whisk together eggs, cream, herbs, seafood seasoning, salt and pepper, and nutmeg. Carefully pour into crust. Bake until filling puffs and is no longer wobbly in the center when Quiche is gently shaken, 40-50 minutes. Cool in pie plate on rack – 15 minutes – before slicing and serving.