Brewster House Bed & Breakfast (Freeport, Maine Coast)

Category Archives: quiche

What Would You Put in Our Cookbook?

January 10, 2012 by Kelleigh Dulany

Bacon-Zucchini Deep Dish Quiche

We need your help!

Our guests have been telling us for years that Ruth should publish a cookbook. We’ve decided that this is the year we want to do our best to make that happen, and we’re looking for your suggestions on the recipes to include.

 If you’ve had a dish you really enjoyed here, whether a main course, starter, or even our cookies and other afternoon refreshments, or if you’ve seen us posting a comment on our breakfasts here, on Facebook, or Twitter, and would like us to include the recipe, please let us know!

 On our Facebook page we’re asking our followers to vote for the recipes they would like to see included, or to suggest others that we didn’t mention. If you’re on Facebook, feel free to vote. Otherwise, please leave your votes in the comments below. We can’t promise to include every recipe that is mentioned, and we do have some that may be new to our guests, but we’ll be sure to see which are the most requested and try to get them into the book.

 We are hoping to have it available for purchase (both at the B&B and online) by late spring.

 Thanks for helping us make this cookbook something you’ll really enjoy!

  Scott & Ruth

Recipe: Gluten-Free Quiche With Goat Cheese

September 17, 2009 by Kelleigh Dulany

Like many innkeepers, we find that a number of our guests need gluten-free meals. In searching for this type of thing, Ruth came across this quiche from Martha Stewart, which we served today, to high praise from all the guests!

We served it as presented this morning, but will be trying it in the near future with fresh spinach and sun-dried tomatoes added, as well.

Gluten-Free Quiche with Goat Cheese

  • 2 tablespoons butter, softened, plus more for pan
  • 1 package (1 pound) frozen hash brown potatoes, thawed
  • 12 large eggs
  • Coarse salt and ground pepper
  • 1 1/2 cups reduced-fat sour cream
  • 1 package (4-5 ounces) soft goat cheese, room temperature
  • 4 scallions, thinly sliced


  1. Preheat oven to 375 degrees F. Brush a 9 by 2 1/2 inch springform pan with butter. Line the sides of the pan with strips of waxed paper (the same height as the pan); brush paper with butter.
  2. Squeeze excess moisture from hash browns. Mix in a bowl with butter, 1 egg, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Pat into bottom and up sides of prepared pan, using a moistened dry measuring cup. Place on a rimmed baking sheet; bake until set, 15 to 20 minutes.
  3. In a large bowl, whisk sour cream, goat cheese, 1 1/2 teaspoons coarse salt, and 1/4 teaspoon pepper until well combined; whisk in 11 remaining eggs. Pour into crust, and sprinkle with scallions. Bake until set, 45 to 50 minutes. Unmold quiche, and peel off waxed paper before serving.

Serves 6-8, depending on serving size.


Recipe: Three-Cheese, Leek and Ham Quiche

August 20, 2009 by Kelleigh Dulany

At Brewster House B&B we normally alternate between a sweet recipe one day, such as our Pecan Praline French Toast, and an egg dish the next, so that guests staying multiple nights not only don’t eat the same thing every day, but also get more variety.

We serve a variety of egg-based dishes, some of which, like today’s recipe, are quiches. This quiche makes a very full pie plate, and is very tasty, creamy and rich!

Three-Cheese, Leek and Ham Quiche

  • 1 pie crust for 9-inch pie (can be homemade or from 15 oz refrigerated package, not a pre-shaped frozen pie crust)
  • 3/4 lb. leeks (about 3 medium; white and pale green parts only)
  • 2 tablespoons unsalted butter
  • 1/4 lb. thinly sliced ham or good smoked bacon
  • 3 oz. Gruyere (or other Swiss) cheese, coarsely grated (1 cup)
  • 3 oz. Jack or Italian Fontina cheese, coarsely grated (1 cup)
  • 3 oz. whole-milk mozzarella, coarsely grated (1 cup)
  • 3 large eggs
  • 1/8 teaspoon freshly grated nutmeg
  • 1/4 teaspoon black pepper
  • 1 3/4 cups whipping cream

  1. Pre-bake pie dough in pie plate according to package instructions, remove from oven and reduce temperature to 350 degrees F.
  2. Meanwhile halve leeks lengthwise and cut into 1/2 inch pieces, then wash well in a bowl of cold water, agitating leeks. Lift out and drain leeks in colander and pat dry. Melt butter in 10-inch heavy skillet over moderately low heat and cook leeks, stirring occasionally, until very tender (8-10 minutes)
  3. Line warm pie shell with sliced ham or bacon, overlapping layers as necessary to cover bottom and side of pie shell complettely. Toss cheeses together and sprinkle evenly into pie shell (do not pack cheese), then spread leeks evenly on top of cheese.
  4. Whisk together eggs, nutmeg and pepper until combined well, then whisk in whipping cream until smooth
  5. Carefully pour half of custard on top of pie filling, gently moving cheese with a spoon to help custard disperse evenly. Slowly add remaining custard in same manner. Cover pie loosely with foil, gently folding edges over crust (keep foil from touching top of cheese mixture) and transfer to a baking sheet
  6. Bake until center of filling is puffed and set (center will be slightly wobbly, but not liquid), about 1 1/4 to 1 1/2 hours. Cool on a rack at least 20 – 30 minutes before serving (filling will continue to set as it cools). Serve warm or at room temperature.

This quiche can be made 3 days ahead and cooled completely, uncovered, then chilled, wrapped in plastic wrap. Reheat quiche (uncovered) in a 350 degrees F oven until warmed through, about 15 minutes.

Makes 8 servings

Bon appetit!

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