A simple quiche holds special memories for Chandra Riccetti.

When her son was younger, “it was the easiest way for me to get eggs into him,” she says. “It’s versatile; it’s timeless. A lot of people think quiche is passé. It isn’t.”

This savory recipe can also be turned into a crepe batter. Riccetti, who learned her trade at the original Le Cordon Bleu in Paris, has lived and worked around the world. She runs her catering and events business out of The Bastion, a work-live space she and her husband, Richard, own on Fort Worth’s Near Southside.

Riccetti is known for creating menus featuring dishes from customers’ favorite travel destinations and typically runs two to three events per month, including weddings. “Everybody’s been catching up on weddings lately,” she says.

Riccetti uses 2 tart pans (14 by 4.5) or 12 4-inch round tart pans. With their removable bottoms and fluted edges, this cookware is a favorite of professional bakers. If you don’t own any, sub in 1 glass pie pan (the crust-to-pie filling will be different). Premade pie crust saves time, although you can use your own recipe.

Recipe: Serves 8

• 2 cups half-and-half
• ½ cup heavy cream
• 6 large eggs
• 2 cups grated Gruyere
• 1 tablespoon snipped chives
• ¼ teaspoon dry ground thyme
• 1 tablespoon fresh minced basil
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• Prosciutto or bacon, to taste (see note)
• Prebaked crust (see note)

Note: Riccetti uses 2 slices crumbled crispy bacon or prosciutto in her 14-inch quiches and ½ slice in each of her 4-inch rounds. When you prebake the crust, use parchment paper or foil to cover the crust bottom. Spread dry beans on top of the covering to weigh it down, so the pastry doesn’t puff up. Bake for 30 minutes at 350 degrees. It’s best that the crust is still hot when you fill it with the custard.

To make:

• Mix all ingredients except pie crust in a large bowl to combine
• Refrigerate up to three days
• Press pastry evenly into pans and prebake (see Note).
• Fill pans/molds to top with custard mixture. Bake at 350 degrees, 20 to 30 minutes, or until custard puffs up and begins to dome.
• Remove from oven; cool for 10 minutes. If using tart pans, remove quiche and cool completely for 30 minutes. If using pie pans, cut wedges and serve.