Corn and Bacon Quiche

Corn and Bacon Quiche
Print Recipe
    Servings Prep Time
    6-8 servings 45 minutes
    Cook Time
    35-40 minutes
    Servings Prep Time
    6-8 servings 45 minutes
    Cook Time
    35-40 minutes
    Corn and Bacon Quiche
    Print Recipe
      Servings Prep Time
      6-8 servings 45 minutes
      Cook Time
      35-40 minutes
      Servings Prep Time
      6-8 servings 45 minutes
      Cook Time
      35-40 minutes
      Ingredients
      Servings: servings
      Instructions
      1. Preheat oven to 425°F.
      2. Brush a 9.5" deep dish (1 1/2"-2" high) pie plate with a tbsp of melted butter.
      3. Pat potatoes dry with a paper towel if needed. Toss potatoes with remaining 2 tbsp of melted butter and 1/2 tsp kosher salt.
      4. Press potatoes evenly into the pie plate and up the sides to form a crust. Using the back of a flat measuring cup helps to press it down.
      5. Bake potato crust for 30 minutes. Remove from oven and reduce oven temperature to 350°F.
      6. Meanwhile, chop bacon into 1/2" pieces and saute in a medium skillet until crisp. Remove to a paper towel-lined plate reserving 1 tbsp of bacon fat in the pan.
      7. To the same skillet add diced onion and red pepper and saute until starting to soften about 3-5 minutes.
      8. In a medium bowl whisk together eggs and sour cream until combined. Whisk in cream, basil, remaining 3/4 tsp salt, white pepper and chili flakes.
      9. Sprinkle the bacon, onion and red pepper evenly over the cooked potato crust. Top with an even layer of corn and cheese.
      10. Pour egg mixture evenly over everything. Shake gently to allow ingredients to settle.
      11. Bake on the middle rack for 35-40 minutes. The center should jiggle just a little while the outer edges are firmer to the touch.
      12. Allow the quiche to rest for 10 minutes prior to slicing. Slice into 6-8 wedges and serve immediately.
      Recipe Notes

      -I used white pepper to avoid having black flecks in the quiche, however black pepper is just as good.

      -Be sure to use a deep-dish pie plate as the filling will not fit in a standard pie plate. It needs to comfortably hold 32 ounces of liquid.

      Mushroom Bacon Risotto

      Mushroom Bacon Risotto
      Print Recipe
        Servings Prep Time
        3 people 10 minutes
        Cook Time
        43-45 minutes
        Servings Prep Time
        3 people 10 minutes
        Cook Time
        43-45 minutes
        Mushroom Bacon Risotto
        Print Recipe
          Servings Prep Time
          3 people 10 minutes
          Cook Time
          43-45 minutes
          Servings Prep Time
          3 people 10 minutes
          Cook Time
          43-45 minutes
          Ingredients
          Servings: people
          Instructions
          1. In a large skillet fry bacon over medium heat until crisp tender and most of the fat has rendered. Remove to a paper towel lined plate and reserve fat. Once bacon has cooled enough to handle, coarsely chop.
          2. Using same skillet, increase heat to medium high and add 1 tbsp of bacon fat. Add sliced mushrooms and cook until starting to brown and moisture has evaporated, about 8 minutes. Remove from pan and set aside.
          3. In same skillet over medium heat add 1 tbsp of bacon fat and chopped shallot and sauté until starting to soften but not brown, about 2 minutes. Add minced garlic and continue to cook for 1 minute, stirring often.
          4. Stir in rice and continue to sauté and stir until rice is coated, about 1 minute. Add wine, stirring to combine and scraping up any bits stuck to the pan. Allow to be mostly absorbed, about 1 minute.
          5. Adjust temperature to medium and add 1/2 cup of broth, stirring to combine and allowing broth to absorb. Continue adding broth by the 1/2 cup, allowing each portion to be mostly absorbed before adding more, stirring often.
          6. When down to the last cup of broth, test for texture and add more broth if desired, saving 1/4 cup for finishing. When the rice is al dente and the last addition of broth has been absorbed, stir in mushrooms and bacon. Add remaining 1/4 cup of broth, parmesan cheese, butter and parsley. Season with salt and freshly ground pepper. Serve immediately.
          Recipe Notes

          Makes approximately 4 1/2 cups of risotto, enough for 3 main dish servings or 6 side dish servings.

          Braised Celery and White Beans


          Braised Celery and White Beans
          Print Recipe
            Servings Prep Time
            4 servings 20 minutes
            Cook Time Passive Time
            75 minutes 45 minutes
            Servings Prep Time
            4 servings 20 minutes
            Cook Time Passive Time
            75 minutes 45 minutes
            Braised Celery and White Beans
            Print Recipe
              Servings Prep Time
              4 servings 20 minutes
              Cook Time Passive Time
              75 minutes 45 minutes
              Servings Prep Time
              4 servings 20 minutes
              Cook Time Passive Time
              75 minutes 45 minutes
              Ingredients
              Servings: servings
              Instructions
              1. Preheat oven to 350℉. In a large sauté pan, cook bacon until just starting to crisp and most of the fat has rendered. Remove bacon to a paper towel lined plate using a slotted spatula. Reserve approximately 2 tbsp of bacon fat in pan.
              2. Over medium heat, add sliced shallots and garlic to bacon fat and sauté for 1-2 minutes until the shallots are starting to soften. Add celery and sauté for an additional 2 minutes.
              3. Stir in broth and allow to simmer over medium low heat for 5-7 minutes, stirring occasionally. Whisk cornstarch into canned tomato juice until dissolved. Add to pan along with canned tomatoes. Heat until mixture comes to a simmer and thickens. Stir in cannelloni beans, smoked paprika, fresh herbs, salt and pepper.
              4. Divide equally between 4 individual coquette dishes or ramekins. Place on a large baking sheet and cover with foil. Bake for 45 minutes. Top each with 1/4 cup of grated cheese and broil until cheese has melted and is golden. Serve with crusty bread if desired.

              Wilted Spinach Tomato Salad


              Wilted Spinach Tomato Salad
              Print Recipe
                Servings Prep Time
                6-8 people 25 minutes
                Cook Time
                25 minutes
                Servings Prep Time
                6-8 people 25 minutes
                Cook Time
                25 minutes
                Wilted Spinach Tomato Salad
                Print Recipe
                  Servings Prep Time
                  6-8 people 25 minutes
                  Cook Time
                  25 minutes
                  Servings Prep Time
                  6-8 people 25 minutes
                  Cook Time
                  25 minutes
                  Ingredients
                  Crutons
                  Salad
                  Servings: people
                  Instructions
                  Croutons
                  1. Preheat oven to 350℉. In a large bowl toss together bread cubes, dill, salt and pepper. Drizzle with oil and toss until evenly coated. Spread out in a single layer on a large baking sheet. Bake for 15-18 minutes, turning once. Remove from oven and set aside until ready to use.
                  Salad
                  1. Place spinach in a large bowl. Whisk together mustard, apple cider vinegar and olive oil in a small bowl and set aside.
                  2. In a medium size skillet fry bacon until starting to crisp and most of the fat has rendered. Scoop out bacon with a slotted spatula to a paper towel lined plate, leaving approximately 3 tbsp of bacon fat in the pan. In same pan over medium heat sauté garlic in bacon fat until fragrant, about 1 minute. Add red onion and sauté for 1 minute. Stir in cherry tomatoes and cook, tossing often for 1 minute. Pour in dressing and add bacon, stir to combine Pour over spinach while hot and toss to coat the spinach. Season with sea salt and cracked black pepper. Garnish with shaved cheese, croutons and fresh dill. Serve immediately.
                  Recipe Notes

                  Add grilled shrimp or chicken for a complete meal.  Makes 6-8 side servings or 4 main course servings.

                  Sautéed Brussels Sprouts

                  Sautéed Brussels Sprouts is a delicious side of shredded brussels sprouts, bacon and pine nuts.
                  Sautéed Brussels Sprouts
                  Print Recipe
                  Wispy shreds of brussels sprouts sautéed with shallots, bacon and pine nuts.
                    Servings Prep Time
                    6 people 15 minutes
                    Cook Time
                    15 minutes
                    Servings Prep Time
                    6 people 15 minutes
                    Cook Time
                    15 minutes
                    Sautéed Brussels Sprouts is a delicious side of shredded brussels sprouts, bacon and pine nuts.
                    Sautéed Brussels Sprouts
                    Print Recipe
                    Wispy shreds of brussels sprouts sautéed with shallots, bacon and pine nuts.
                      Servings Prep Time
                      6 people 15 minutes
                      Cook Time
                      15 minutes
                      Servings Prep Time
                      6 people 15 minutes
                      Cook Time
                      15 minutes
                      Ingredients
                      Servings: people
                      Instructions
                      1. Using a food processor fitted with a thin slicing blade, add brussels sprouts a few at a time, creating thin wispy slices. Set aside.
                      2. Heat a large skillet over medium heat and cook bacon until most of the fat has rendered and the bacon is starting to crisp. Scoop out bacon onto a paper towel lined plate, leaving approximately 2 tbsp of fat in the skillet. Over medium heat add shallots and cook stirring frequently until starting to soften, about 3 minutes. Add minced garlic and continue to cook for 2 minutes. Stir in brussels sprouts and continue to cook until starting to soften, about 7-8 minutes. Add lemon juice, apple cider vinegar and pine nuts. Toss to combine. Season with salt and pepper. Serve immediately.