French-Inspired Quiche from Pastry Chef Kate Sigel

One summer day, after waiting in line with out-of-town guests who wanted to go to Biscuit Love in the Gulch, I wandered into Killebrew Coffee, the little café next door to The Marsh House. It was quiet, peaceful, and good heavens, what was that slice of deliciousness in the pastry case? Standing there regally next to the cookies, scones, and croissants was the most scrumptious looking quiche I have ever seen. I ordered a slice and plugged in my laptop. 

It did not disappoint. Custardy and cloud like, it was sublime. No wonder, it was made by Pastry Chef Kate Sigel who trained at the French Pastry School in Chicago. This particular day, the quiche was simple; eggs, cheese, cream, etc. But Kate also makes it with roasted vegetables, spinach, or mushrooms which you can add to the basic recipe.  

Kate is employed by QED Hospitality, who runs the operations for Killebrew Coffee, The Marsh House, and LA Jackson on the rooftop of the Thompson hotel. After getting a degree in Interior Design (and being less than excited about it), she found her way to Chicago and French Pastry (and loved it). She then worked in Chicago before moving to Seattle, where she made her share of wedding cakes in her studio apartment. She found her way to Nashville in November of 2019 just in time for a tornado and a pandemic.

Fast forward three years and she’s happily preparing cookies, scones, cakes, desserts, and pastry of all kinds for three successful outlets. She loves the pace and energy of hospitality life and the camaraderie of the team she works with. She also likes the whimsy and celebration that pastry brings to people’s lives and how, in her small way, she can contribute to that. She’s certainly contributed to our morning routine. Stop in for a slice of quiche for breakfast, lunch, or dinner. We’ll be back for the homemade Honey Almond or Raspberry Cheesecake Croissants for sure.