It’s Quite the Showstopper

Written By: Marlene Osteen | Issue: July 2023 | Photograph By: Mary Gilian

Bianca Mitchell

Let’s get right to it. Real people eat quiche.

When I sat down to write this, I wasn’t quite sure where we stood on the subject of quiche these days as a society. I recalled that back in the 80s, the word “quiche” was tossed around as a kind of cultural slang, a metaphor for feminine. But then I learned that King Charles had chosen quiche for his coronation lunch and thought perhaps it’s time to reconsider. All of which explains my excitement upon receiving Bianca Mitchell’s recipe for “Celebration Quiche” in my inbox.

Following years at the Lake Toxaway Company, Mitchell was appointed Director of Marketing at the Bascom in May of 2022. During the pandemic she and her husband, Brian Renfro, moved to Highlands where he had lived previously. Because they love to cook and grow their own food, they planted a sizeable vegetable garden, from which they frequently source the ingredients for this quiche.

She said she developed the recipe because, “Growing up, brunch was a big deal in my house, and when I became an adult, I wanted to find a way to contribute. So, through trial and error I came up with this recipe. Tall and puffy, it’s quite the showstopper when it comes out of the oven.”

And though Mitchell has yet to serve the dish at a coronation, she told me that it has crowned the table at every important celebration in her life.”

Decadent, yet deceptively easy, quiches like this one are brunch staples for a reason. Packed with vegetables, it comes together quickly and is remarkably accommodating. The recipe will work with most any vegetable you have on hand, particularly greens like kale, chard and spinach, or you can eliminate room temperature.

Bianca’s Celebration Quiche:

Ingredients:
– 1 tablespoon butter
– 1 cup of vegetables (You can choose whatever suits your fancy; I enjoy caramelized onions, sautéed mushrooms, and sun-dried tomatoes)
– 1 sheet frozen puff pastry, thawed
– 6 large eggs (at room temperature)
– 2 (10-ounce) containers of crème fraîche (you may also substitute sour cream)
– ½ teaspoon salt
– ⅛ teaspoon nutmeg
– 1 cup coarsely grated Gruyere cheese (8 ounces)

Directions:

1. Preheat oven to 375°F.
2. Melt the butter over medium heat in a large skillet until it’s browned. Add the onion and sauté, stirring often, for what will seem like an eternity, until the onions are caramelized, fully melted, and dark brown, approximately 20 to 30 minutes. Add mushrooms (and other vegetables of your choice) and cook, stirring occasionally, until they have released their liquid and are browned.
3. On a lightly floured surface, roll out the puff pastry. Place pastry in a lightly oiled quiche pan or dish and roll a rolling pin over top to trim pastry flush with the rim.
4. In a large bowl, whisk to combine eggs, crème fraîche, salt, pepper, and nutmeg.
5. Scrape the mixture into the pastry shell, smoothing the top. Scatter the veggies over the surface and then top with the shredded cheese.
6. Bake until the custard is puffed and golden and just set in the center, 45 to 60 minutes. Serve quiche warm or at room temperature.