1795 Acorn Inn (Canandaigua, New York)

Quiche… B & B Breakfast Prep Is Not Always Easy

August 27th, 2012 by Innkeeper

A couple of weeks ago I had a little bit of a scare during breakfast.  I was fixing a South of the Border quiche and was nervous that the center wasn’t setting.  As I let it cook, it began to set and I was feeling quite relieved.  Well, that feeling of relief quickly turned into panic when I realized after letting it cool, that it hadn’t set.  So, I went to Plan B.  The Guests, all of them, were quite understanding and loved the scrambled eggs.  I felt a little bit better but quite frankly I was just a tad frightened of making another quiche.  Seems silly as I have been making quiches for years.

So, this past weekend, it was time to overcome that fear and conquer quiche again.  I got new quiche pans.  Got a thermometer for the oven (I have long suspected that the 25 year old Viking is not heating to the correct temperature… and I was right).  I adjusted for temperature and made my Mediterranean quiche… feta, spinach, onion, seasoning.  Served all 10 guests with two pieces left over for Juli and me.  I wish I could say it was a complete success.  The quiche set, looked beautiful and was delicious, but the crust wasn’t as cooked in the center as I would have liked it (even with mozzarella spread across the bottom).  I think I figured out what happened though and will try, try again.

Breakfast Challenges

Mediterranean Quiche

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