Let Mom stay in bed this Mother’s Day morning and wake her up with a delicious breakfast. This quiche recipe from Stuart Borton’s new book, “Old Dog New Chefs,” is versatile and delicious. Make it even more special by using her favorite vegetables and meat. Looking for the perfect cocktail to accompany this quiche? Check out Stuart’s Espresso Martini recipe!


  • 1 cup heavy cream
  • 5 eggs
  • ½ teaspoon salt
  • 1/8 teaspoon nutmeg
  • Pinch cayenne pepper
  • 1/8 teaspoon black pepper
  • 1 cup Parmesan cheese, shredded
  • 2 cups shredded cheese, your choice
  • 2-3 cups of your favorite vegetables, blanched, drained and chopped; diced cooked meat such as crisply fried bacon, ham, sausage, chicken, etc. reserve ¼ cup for topping
  • 9-inch pie shell, unbaked


  • Use a 9-inch pie shell, bottom only; using fork, prick holes across bottom of shell
  • Sprinkle with ½ cup parmesan cheese
  • Preheat oven to 425 degrees
  • In mixing bowl, whip together cream, eggs, salt and spices. Set aside.
  • In pie shell, spread one cup of vegetable/meat mixture topped with ¾ cup of shredded cheese
  • Repeat process with remaining vegetable/meat mixture until layers reach just below the top of the pie shell
  • Pour cream and egg mixture over top of layers, making sure to cover all ingredients
  • Sprinkle ½ cup Parmesan cheese on top and bake at 425 degrees for 15 minutes
  • Reduce oven temperature to 300 degrees and bake 40 more minutes or until knife inserted comes out clean
  • Garnish with reserved vegetable/meat mixture and serve