Cape Cod Quiche

For our third wedding anniversary last fall, Gregg and I visited Cape Cod, MA.

We stayed at a wonderful B&B called An English Garden Inn.  

The owners, Joe and Anita were beyond darling.  She was a former actress and he adored her. 

Gregg and I would smile as we watched them preparing and serving breakfast to their guests each morning.  They had a little bell in the kitchen that Joe would subtly "ding" when Anita was chatting too long with the guests.  Their playfulness with one another was apparent and everyone visiting their Inn was blessed by their sweet connection.

The Cape itself was delightful.

Every turn opened our eyes to the charm of this region.

 But I must admit that one of the highlights of the trip was Joe's eggs.

Those eggs were pure magic.

Each morning, guests were offered their choice of a daily special (which included one of Anita's home-baked goodies), or eggs.  Joe's eggs.  Melt-in-your-mouth-slice-of-heaven eggs.

 We were not the only ones who were obsessed with his eggs.  

It was the talk of the dining room each morning.

One previous guest even wrote a poem about Joe's eggs, which Anita proudly framed in the dining room.

"Eggs that inspire poetry?", you ask.

Yes, my friend... yes.

We asked Joe to share his secret and he did.

He starts with fresh ingredients and places them over a pastry-lined pie plate.

Joe uses crumbled bacon and Swiss cheese.

My daughter Kenna and I use whatever we have handy that sounds delicious.

Since Kenna is a vegetarian and another quiche was going to my parents, who have a spinach intolerance, we just customized three different varieties.

Vegetarian: Pesto, green onion, chopped sun-dried tomatoes, feta cheese & cheddar

Regular: Crumbled bacon, Swiss, green onion, sun-dried tomatoes, and spinach

Mom and Dad's: Chopped ham, green onion, chopped sun-dried tomatoes, Swiss and cheddar

Here are the three quiches waiting for the magic... 

because up until now, it's just been regular old quiche.

Heavy whipping cream.

The type you use for ice cream?  Yes.  

The kind in delicious coffee drinks and alfredo sauce? Yes, indeed.

Cream.

Joe blended 2 parts cream (1 c. total) to one part milk (I use 2% for the 1/2 c.) and added ground mustard and pepper to taste.

I also added a pinch of nutmeg (more for the aroma than the taste... heaven!)

Here's the trick:

To avoid a rubbery textured quiche beat the 3 eggs with the cream mixture.

I'm not talking about a quick whisk until blended.

BEAT THOSE EGGS with an electric mixer on med-high speed for a full 1-2 minutes.

It incorporates air and makes the end result extra creamy.

After beating, pour the mixture over the ingredients in the pie crust.

Bake at 375 for 45 minutes.

After 45 minutes, turn the oven off, but keep quiche in the oven to continue slowly baking as the oven cools down (about 15 minutes longer).

The end result is this:

Or this:

And the yummiest part is this:

So happy to be able to teach my daughter how to prepare Joe's Magic Eggs

and share memories of our wonderful adventures in Cape Cod.

Thanks to Kenna for the food photography :)

Love, live and create intentionally,

Kristi