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.

      Summer Berry Ambrosia


      Summer Berry Ambrosia
      Print Recipe
        Servings Prep Time
        6-8 people 15 minutes
        Passive Time
        1 1/2 hours
        Servings Prep Time
        6-8 people 15 minutes
        Passive Time
        1 1/2 hours
        Summer Berry Ambrosia
        Print Recipe
          Servings Prep Time
          6-8 people 15 minutes
          Passive Time
          1 1/2 hours
          Servings Prep Time
          6-8 people 15 minutes
          Passive Time
          1 1/2 hours
          Ingredients
          Servings: people
          Instructions
          1. In a large bowl whisk together sour cream and vanilla. Fold in marshmallows, coconut and berries. Cover and refrigerate for at least 1 1/2 hours to meld flavours. Top with toasted coconut if desired. Best the day it is made.
          Recipe Notes

          Makes approximately 6 cups.

          Ginger Cream Tart with Mixed Berries

          Ginger Cream Tart with Mixed Berries
          Ginger Cream Tart with Mixed Berries
          Print Recipe
          Spicy and sweet collide in a cloud of cream in this luscious cream tart topped with mixed summer berries.
            Servings
            12 people
            Servings
            12 people
            Ginger Cream Tart with Mixed Berries
            Ginger Cream Tart with Mixed Berries
            Print Recipe
            Spicy and sweet collide in a cloud of cream in this luscious cream tart topped with mixed summer berries.
              Servings
              12 people
              Servings
              12 people
              Ingredients
              Gingersnap Crust
              Ginger Cream Filling
              Mixed Berries
              Servings: people
              Instructions
              Gingersnap Crust
              1. Preheat oven to 350℉. Pulse cookies and sugar in food processor until fine crumbs form. Drizzle with melted butter and pulse to combine. Press into a 10 inch tart pan with removable bottom, making sure to cover the sides and base evenly. Bake for 12-15 minutes, remove and let cool to room temperature on a wire rack.
              Ginger Cream Filling
              1. Grind the crystallized ginger and sugar together in a food processor until ginger pieces are crumbly. Set aside.
              2. In a small bowl sprinkle gelatin over milk and allow to bloom for 1 minute. Meanwhile, add 1 cup cream, lemon juice, salt and ginger to a medium saucepan. Stir in gelatin and cook over medium heat stirring often to dissolve gelatin and ginger pieces, about 5 minutes. Note: not all ginger pieces will completely dissolve.
              3. Remove from heat and strain cream mixture through a fine sieve to remove any undissolved ginger. Cover mixture with plastic wrap and allow to cool to room temperature.
              4. Whisk together sour cream and ginger cream mixture until smooth. Beat remaining 1 cup of heavy cream with an electric mixer until soft peaks form. Fold ginger cream mixture into heavy cream until well combined. Spread evenly into gingerbread crust. Refrigerate until set, 6-8 hours.
              Mixed Berries
              1. Combine mixed berries with sugar and allow to macerate for at least one hour. Spoon 1 cup berries onto center of tart for presentation and serve extra berries on the side.
              Recipe Notes

              Recipe Source:  Adapted from Epicurious Ginger-Cream Tart with Raspberries, June 2001