Foods

Signature Dishes: Quiches galore at Lucy’s Riverside Cafe in Freeport

Hearty homemade quiche awaits diners at a New England-influenced cafe in downtown Freeport.

Pat Mersky, chef and co-owner of Lucy’s Riverside Cafe on High Street, bakes creative variations of quiche, offering a quiche-of-the-day special sold by the slice ($6) or as a whole pie ($26).

Unique flavor combinations like smoked salmon and lobster are examples of Mersky’s twist on the popular egg pie dish that originated in France.

“I ate quiche in the 1980s,” Mersky said. “I stick with what sells and what my customers want.”

Mersky encourages customers to bring in their own pie plate for the whole quiche she bakes, and they take.

“I want people to feel like they’re at home here,” said Mersky of her cafe she named after her beloved dog, a pug, when she opened six years ago.

Mersky hails from Cape Cod and completed culinary courses at the New England Culinary Institute.

She previously owned and operated a restaurant in New England with husband, Dan, for more than 20 years.

Mersky said her lobster quiche is her most unique twist on quiche, and is “all lobster.”

Some of her quiche flavors include broccoli, ham, smoked salmon and tomato.

“It’s whatever I feel like making. The most popular is my Breakfast Quiche,” Mersky said.

The Breakfast Quiche sells out as fast as she can make and bake them. It’s filled with savory ingredients such as sausage, homemade hashbrowns and cheddar cheese.

“I have a couple that calls ahead asking for that,” Mersky said.

Other popular quiche flavors include the classic quiche Lorraine and vegetable.

Mersky bakes each quiche crust from scratch, using a custard filling that includes half and half, four eggs and seasonings.

Each quiche takes about 1½ hours to prep and bake.

“A lot of places sell fast food. This (quiche) is not fast food,” Mersky said.

Breakfast is served all day at Lucy’s. Mersky said quiche is also popular for lunch, served with a cup of soup or salad.

Lucy’s Riverside Cafe, 512 High St., is open Tuesdays-Saturdays from 8 a.m to 3 p.m. and on Sundays from 9 a.m to 2 p.m. The Facebook page lists daily specials.

Joyce Hanz is a Tribune-Review staff writer. You can contact Joyce at 724-226-7725 , jhanz@triblive.com or via Twitter .

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