When your Chef and Innkeeper says she just made the best quiche ever, you take note, especially when guests tell you that they nearly proposed to her after having her scrambled eggs! Travel is still slow these days, but Lydia continues to try new recipes and perfect old ones. Here is her latest. Or as she calls it “one of the best quiches ever … really!”

Sausage and Spinach Quiche:

8 ounces of your favorite ground sausage

4 ounces of cream cheese

1/2 cup shredded sharp cheddar cheese

5 eggs

1 1/4 cup heavy cream

Handful of spinach

Directions: Brown the ground sausage. Add cream cheese and mix so sausage is covered. Remove from heat and pour into pie plate. Add a little water to the pan used for sausage and wilt the handful of spinach. Layer the wilted spinach on top of the sausage mixture. Cover with shredded sharp cheddar cheese. Sprinkle with salt and pepper. Blend the eggs with the heavy cream and pour over the mixture in the pie plate. Bake at 350 degrees for 45 minutes. Let the quiche rest for 10 minutes before serving. Enjoy!

After many servings of quiche made every possible way, our own Chef Lydia has discovered that most of our guests prefer not to indulge in the carb-heavy (though entirely tasty) butter crust. Therefore she has perfected a crust-less quiche that is popular with everyone and results in a spotlessly clean plate when finished!

Chef Lydia’s recipe is often requested, so here it is for you to make at home.

Quiche Glencairn

Blend to a creamy liquid:

4 eggs
1 cup sour cream
1 cup cottage cheese
1/4 cup shredded Parmesan cheese

Spray a pie dish with nonstick spray and layer any prepped vegetable and cheese choices that you like. (See below for ideas!)

Pour the egg liquid (described above) over the layers.

Bake at 325 degrees F for 35 to 55 minutes depending on your oven.

When done, the middle should barely jiggle and you should see color around the edges.

Let rest for 5-10 minutes before cutting and serving.

Some popular combinations at the Inn are:

Marinated artichoke and Dubliner cheese (KerryGold)
Sautéed asparagus, chopped fresh spinach, cheddar cheese
Broiled tomatoes (heirloom or cherry), fresh basil cut into ribbons, mozzarella cheese
Fried and drained sage sausage, caramelized leeks and bell peppers, shredded Gouda cheese

Be creative and try your own favorite vegetables, herbs and spices, and cheese combinations!