Quiche

The word itself sounds fancy, posh and even divine. But is it difficult to make? It certainly doesn't have to be. That's the beauty of a quiche – it tastes wonderful and is simple to make. This recipe can also be modified with ingredients to suit each person's craving. It can range from Broccoli and Cheddar to Zipper Back Shrimp with spinach and garlic chives. So be sure to go ahead and use your imagination.

In the beginning, at the tearoom, we made whole pies with six slices in each. A little later we used this recipe to fill tart shells for the Special Tea Luncheons. The mini quiches were topped with cheese and a tomato for pizazz and colour and baked for a few minutes. Later on in the tearoom, these tarts were included with the Duchess Platter. That lunch special was the answer to the customers who asked, Could I have a little bit of everything? I don't know what to choose.

• 1 unbaked pie shell or 12 unbaked tart shells
• 1 cup milk
• 3 eggs
• 3 tsp flour
• 1/3 cup mayonnaise
• 1/2 tsp pepper
• 1/2 tsp marjoram
• 1/2 tsp salt
• 1 cup any combination of chopped ingredients

1. Prepare pie pastry.
2. Scatter your choice of ingredients into the bottom of a pastry shell.
3. Add milk to a large measuring cup or bowl.
4. Add eggs, mayonnaise, flour, and spices.
5. Whisk briskly with a fork.
6. Pour egg mixture over chopped ingredients. Be careful to keep ingredients evenly distributed and coated with the egg mixture.
7. Bake at 350 F for 30 minutes or until fluffy and slightly brown on top. The centre should appear solid (not a puddle).

'Chopped' Ingredient Suggestions:

• Broccoli and marble cheese
• Three cheese (any combination)
• Fresh garden herbs
• Feta cheese with baby spinach, black olives and tomato
• Salmon
• Mushroom with bacon and cheddar cheese