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


“Quiche Me in the Morning” is an Iowa State Fair Foods Competition sponsored annually during the Iowa State Fair, at the Iowa State Fairgrounds, by IBBG. Anyone (including IBBG members) meeting the rules of the competition may enter. (See “How to enter” below.)

Quiches Clash in Iowa State Fair Foods Competition August 14, 2013
Michelle Bliss of Altoona won first place in the Quiche Me in the Morning competition judged Wednesday, August 14, at the 2013 Iowa State Fair.
Second place was awarded to Rebecca Howe of Des Moines, and Cynthia Murphy of Des Moines took third place.
Entries were judged on taste, ease of preparation, appearance and texture.
The Iowa State Fair Food Department is the largest of any state fair in the country. Food Department judging is held in the Elwell Family Food Center sponsored by Blue Bunny.
How to Enter
Fairgoers prepare more than 65,000 entries to compete at the Iowa State Fair each year! Here’s what you need to know to join in on the fun and competition.
The Fair’s competitive events are grouped into departments. Rules, schedules and entry forms for each department can be found in their respective premium book section. The 2013 premium books are available on the Iowa State Fair's website. Visit the Premium Books/Categories page and use the menu on the left to select the area you are interested in.  Note: You must be a resident of Iowa to enter.
Check back there in the spring for competition details for the 2014 Fair.
For further information, please contact the Competitive Events Department at or 515.262.3111 x207.
Entry Deadlines
To ensure inclusion in the 2014 competitive classes, please submit entry forms and fees prior to the deadlines listed below:
July 1 (late entries accepted until July 8 with payment of a late fee)
Note: You must be a resident of Iowa to enter food competitions.
Questions? Contact the Competitive Events Department at 515-262-3111 ext. 207.
Iowa Family Living Premium Book
Entry Forms and Rules for 2014 will be available in the spring. Online entries will be accepted beginning May 1. Click here to enter online.


FIRST PLACE WINNER:  Spinach, Caramelized Onion, and Tomato Quiche

Prep time:  20 minutes/Cook and Bake time: 1 hour       Serves: 6    Oven Temperature: 350 degrees


2 tsp. extra virgin olive oil

3 medium onions, chopped

2 garlic cloves, minced

1 tsp. sugar

1 - 10 oz. pkg. frozen chopped spinach, thawed and squeezed dry

3/4 cup evaporated milk

2 large eggs, lightly beaten

1/4 cup sour cream

1 large egg white, lightly beaten

1/2 tsp. fine sea salt

1/8 tsp. ground nutmeg

1/8 tsp. black pepper

1/2 cup shredded Monterey Jack cheese

12 small Roma tomatoes, halved


 Heat oil in large nonstick skillet over medium heat.  Add onions, garlic, and sugar.  Cook, stirring occasionally, until onions are lightly golden, 10 minutes.  Add spinach and cook an additional 2 minutes.  Remove pan from heat and cool 10 minutes.

In a separate bowl, mix the evaporated milk, eggs, sour cream, egg white, salt, nutmeg, and pepper.  Sprinkle cheese over bottom of pie crust.  Top evenly with spinach mixture, then pour in egg mixture.  Arrange the tomato halves, cut side up, on top of the quiche in a circular pattern.  Place on a baking sheet and bake until quiche is just set, 45 minutes.  Let stand 10 minutes before cutting.  Serve warm or at room temperature.

For the Crust:

1 3/4 cups all-purpose flour

1/2 tsp. fine sea salt

1 stick cold unsalted butter, cubed

3 Tbsp. Crisco baking stick

1/3 cup ice water

Combine flour and salt in a food processor and pulse a few times.  Scatter the butter and baking stick over the flour and pulse until the mixture forms large crumbs.  Add 1/3 cup ice water, a few tablespoons at a time, pulsing, until the dough just comes together.  Flatten the dough into a disc, wrap in plastic wrap, and refrigerate until chilled, at least 1 hour.  Transfer dough to lightly floured surface and roll out into a 12" round.Fit the dough into a 9-10" fluted tart pan with removable bottom, gently pressing it into the sides.  Trim the excess dough.  Cover with plastic wrap and chill until firm, about 20 minutes.

SECOND PLACE WINNER:  Bacon, Mushroom, and Shallot Quiche


1 1/2 cups flour                           2/3 cup butter, in pieces

1/2 tsp. salt                                1 egg, lightly beaten

Stir flour and salt together.  Cut in butter, until crumbly.  Stir in the egg, using a fork, just until flour is moistened.  Gather dough into a ball, wrap in waxed paper, and chill for 2 hours.  Roll out and fit into a 9-10" pie or tart pan.  Chill until filling is ready.


4 thick slices bacon, diced                                  2 green onions, thinly sliced

1/3 cup shallots                                                4 eggs

8 oz. sliced mushrooms                                     1 1/2 cup heavy cream

2 T fresh thyme, minced                                    1/2 tsp salt

4 oz. Gruyere cheese, shredded                          1/4 tsp freshly ground black pepper

8 oz. Emmentaler cheese, grated                        1/4 tsp nutmeg

1/2 cup freshly grated Parmesan


Cook bacon in large skillet until crisp.  Remove bacon with slotted spoon and place on paper-towel lined plate. Drain off all but 2 T. of drippings.  Add shallots; saute' until soft, about 2 minutes.  Add mushrooms; season to taste with salt and pepper.  Increase heat to high and saute' until liquid is absorbed and mushrooms are tender, about 8 minutes.  Sprinkle with 1 T thyme and cook 1 minute..  Transfer mixture to plate.  Cool mushrooms completely.

Sprinkle remaining 1 T thyme over the crust.  Drain mushrooms, if needed.  Scatter mushrooms and reserved bacon over thyme in crust.  Top with cheeses and green onions.  Whisk eggs, heavy cream, salt, pepper and nutmeg in medium bowl and carefully pour over the filling.  Bake at 350 degrees for 50-60 minutes, or until set.  Garnish with additional thyme, if desired.

THIRD PLACE WINNER:  Asparagus Quiche

One unbaked pie crust:

1 cup flour      1/3 tsp salt       1/3 cup Crisco

Cut Crisco into salt and flour.  Add enough water to moisten.  Roll out and place in 9" pan.  Crimp edge.


1 lb. fresh asparagus, trimmed and cut into 1" pieces

6 bacon strips, cooked and crumbled

1 Tbl. green onions, sliced thin

1/2 tsp. salt

1/4 tsp. pepper

1 cup Swiss Cheese, grated

3 eggs

1 1/2 cup whipping cream


Beat eggs slightly, add cream, salt and pepper.  Mix well.

Place cheese in bottom of lined pie pan.  Cover with onion, bacon and asparagus.  Pour egg mixture over other ingredients.  Bake at 425 for 15 minutes.  Reduce oven temperature to 300 degrees.  Bake 30 minutes more., until golden brown.  Let stand 10 minutes before cutting.