Brush a 9.5" deep dish (1 1/2"-2" high) pie plate with a tbsp of melted butter.
Pat potatoes dry with a paper towel if needed. Toss potatoes with remaining 2 tbsp of melted butter and 1/2 tsp kosher salt.
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.
Bake potato crust for 30 minutes. Remove from oven and reduce oven temperature to 350°F.
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.
To the same skillet add diced onion and red pepper and saute until starting to soften about 3-5 minutes.
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.
Sprinkle the bacon, onion and red pepper evenly over the cooked potato crust. Top with an even layer of corn and cheese.
Pour egg mixture evenly over everything. Shake gently to allow ingredients to settle.
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.
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.
In the bowl of a stand mixer fitted with a dough hook, stir together water, honey and yeast. Allow to ferment for 6-8 minutes.
Stir in 1 1/2 cups of flour, olive oil and salt. Begin kneading, allowing all the flour to be absorbed before adding more. Add additional flour gradually until dough is soft, subtle and no longer sticky to the touch, about 8 minutes. The exact amount of flour will vary.
Lightly coat a large bowl with olive oil. Shape dough into a ball and place in bowl. Cover and allow to rise in a warm, draft free area until double in size, about 1 hour.
Flatbread
Slice prosciutto into 1/4" strips. Heat a non-stick skillet over medium-high and cook prosciutto until crisp, stirring often. This will take 8-10 minutes. Remove to a paper towel-lined plate.
Preheat grill to medium.
Cut the woody 1-2" off the bottom of the asparagus spears. If they are thick spears, shave the bottoms lightly with a vegetable peeler to make them uniform in width. Rub spears lightly with olive oil and season with salt and pepper.
Place asparagus directly on grill against the grain of the grills. Grill for 4-6 minutes until crisp-tender, turning once or twice. Remove from grill and set aside.
In a small bowl whisk together 1 tbsp olive oil, lemon juice, basil, salt and a few grinds of black pepper. Cut asparagus into 1" pieces and toss with a drizzle of lemon and oil, saving the remainder for finished flatbread.
Deflate the dough by kneading 3-4 times and divide the dough into two portions. Cover lightly and allow the dough to rest for 10 minutes. This will help relax the dough and make it easier to flatten. Spread and press one portion out to an approximate 13"x8" rectangle on a flat, movable surface like a cutting board or back of a baking tray.
Peel dough off of surface in one motion if possible and lay on preheated grill. Spread out corners slightly if possible. Close lid and cook for about 5-6 minutes until golden and crisp on the bottom. The time will vary depending on your grill and heat setting. Poke any large air bubbles and flip dough over.
Immediately scatter on half of the asparagus, prosciutto and crumbled goat cheese. Sprinkle with 1/4 cup of parmesan and close the lid. Allow to cook for 3-4 more minutes to warm toppings and finish cooking the dough. Remove to a cutting board and cut into wedges. Drizzle with remaining olive oil and lemon juice and serve immediately.
Recipe Notes
-The dough will shrink up some when transferred to the grill, there's no stopping this, don't fight it! I can usually grab and stretch out a couple corners once it is on the grill, but once it's on I don't mess with it much.
Heat olive oil in a large pot or dutch oven over medium heat. Add onion and garlic and cook for 2-3 minutes until starting to soften, stirring often.
Add ground beef and Italian sausage. Cook until browned and no longer pink, breaking apart any large chunks and stirring often. Dab out any excess fat with a paper towel.
To the meat add marinara sauce, diced tomatoes, Italian seasoning, salt, pepper and chili flakes.
Bring to a simmer, reduce heat, cover and cook, stirring occasionally for 20- 25 minutes to meld flavours.
While meat sauce is simmering, cook pasta according to package directions using well-salted water. (about 1 tbsp regular salt to 4 litres of water). Drain pasta and set aside.
Preheat oven to 350℉.
In a small bowl stir together ricotta, half of the mozzarella, half of the parmesan, dried basil and a sprinkle of salt and pepper.
Lightly spray a 9"x13" casserole dish with non stick spray. Add half the cooked pasta and half of the meat sauce to the casserole dish. Stir to combine. Spread with ricotta cheese mixture.
To the pot with the remaining pasta add remaining meat sauce. Stir to combine and pour over ricotta cheese layer. Top with remaining half of mozzarella and parmesan cheese.
Bake uncovered for 30-40 minutes until bubbly. Broil for 2-3 to blister the cheese. Remove and allow to rest 3-5 minutes prior to serving.
Bring water and salt to a boil, add rice, cover and reduce heat to low. Cook for 15 minutes and let stand for 5 minutes. Fluff with a fork and allow to cool while continuing.
Bring a large pot of lightly salted water to a simmer. Trim the bottom 2-3 inches from kale leaves. Blanch leaves in water for 3 minutes. Remove using a slotted scoop to a cold water bath or cold running water to stop the cooking process. Drain well.
In a large bowl combine ground turkey, Italian sausage, onion, green pepper, garlic, herbs, salt, pepper and chili flakes. Mix gently just to combine all ingredients. Gently mix in rice.
Preheat oven to 350℉. Lay a kale leaf flat and dab with a paper towel to grab any excess moisture. Scoop a generous 1/4 cup of filling onto leaf and roll leaf over filling, tucking in the sides as mush as possible. If the leaf is not large enough to tuck the sides simply press them around the filling. Place roll into a greased 13"x 9" casserole dish. Repeat with remaining kale and filling, stacking rolls tightly in pan getting 2 rows of 7.
Pour sauce evenly over rolls, cover tightly with foil and bake for 1 hour. Remove foil and sprinkle with parmesan cheese if desired and broil 2-3 minutes. Allow to rest for 5 minutes prior to serving.
Sauce
In a medium bowl whisk together all ingredients and set aside until rolls are assembled.
Recipe Notes
I found that it takes 3 bunches of fresh kale to yield the 14 large leaves. Â Save the smaller leaves for another use. It may be necessary to trim out about 1" of the center stem from the bottom of the cooked kale leaf to allow the leaf to roll nicely. Â Don't worry too much about tucking in the sides as they are packed tightly in the pan and hold their shape when cooked.
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