ABOUT THIS EVENT

Event Category

Food & Drink

Event Overview

Quiche, in this instructor's opinion, is the perfect holiday food. Traditionally a custardy open-faced egg pie, the version we are familiar with today hearkens from the British Isles, Germany and France. Although, it has roots in both the Ancient Roman Empire’s “cheesecake” and medieval European “tarts”.

But, quiche.

You can eat it cold, warm, or hot out of the oven. It travels well, stores well, heats up tastily in the oven, and can even be frozen for later. Make 2-3 quiches at once: eat one immediately for dinner, store the others in the fridge for breakfast and/or lunch. Bring another to the holiday potluck or party after warming up for half an hour in the oven. VOILA! The beauty of quiche? Meals for days.

In this class, we’ll cover how to make:

- Butter pie crust (and an easy, gluten-free alternative)
- Mini quiches
- Two types of seasonal quiche: which may include mushrooms, onions, greens, cheese, potatoes, and veggie chorizo

All Dabblers will leave with full recipes, instructions, and tips and facts on the evening’s work so they may replicate later. Then, we eat the quiche. (Bottles of wine are encouraged for dinner!)

Minimum age

All ages welcome

Location