Portobello Mushroom was first made in 1992. Ailene was catering a party and discovered that pesto and Portobello mushrooms were a huge hit when combined together. Adding a dab of special cheeses was icing on the quiche. Once Ailene was in the quiche business it was natural for her to include this delectable hit.

Hearts of Artichoke was first made in 1992. Ailene was serving food at a children's party. Hearts of artichoke seemed too spicy for the young kids because it is normally found in a vinegar base. After experimenting with many ingredients Ailene came up with this melt in your mouth delight. A perfect way to serve heats of artichoke for children of all ages!

Jalapeno Rise Ailene describes as a necessity in her life. Growing up in Los Angeles, Mexican Food was her favorite food to go out to dinner for. So, in 1997 while catering an event on the East Coast Ailene decided to turn the east coast event into a West coast Mexican Fiesta. Most of the people attending had previously complained that they hadn't enjoyed good Mexican food before. After Ailene's catered event Jalapeno Rise became a mainstay. It is the most popular flavor of quiche available on the Menu, although Portobello Mushroom isn't far behind.

Spinach Soufflé was first made out of desire for a popular national company's full sized and frozen soufflé “without all of those chemicals. And, Ailene perfected the natural recipe using only the finest spinach leaves available.

Zucchini Kiss was developed over the last few years. And, it has had many varieties. The one available to you now being the best of all. The kiss part is a sweet almond laid on top of the zucchini recipe. Ailene says that it reminds her of her favorite candy growing up…..Almond kisses…..but this is healthy and non fattening food.

Chilly Willy is really green chili and black beans in a delectable mix of cheese and spice unlike anything you've ever tasted. Trust us and try it….it was first made in 1999 and has been perfected!

Roasted Garlic, AHHHHHHHHHHHHHH, need I say more. Loving bar-b-q cloves of garlic started me thinking. Blending, roasting and experimenting with garlic and cheeses gave us the perfect blend of roasted, bar-b-q garlic quiche. And, this perfect morsel has been around for decades. Just remember to both eat it together.