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.

      Roasted Vegetable Soup

      Roasted Vegetable Soup
      Print Recipe
        Servings Prep Time
        8 cups 30 minutes
        Cook Time Passive Time
        80 minutes 15 minutes
        Servings Prep Time
        8 cups 30 minutes
        Cook Time Passive Time
        80 minutes 15 minutes
        Roasted Vegetable Soup
        Print Recipe
          Servings Prep Time
          8 cups 30 minutes
          Cook Time Passive Time
          80 minutes 15 minutes
          Servings Prep Time
          8 cups 30 minutes
          Cook Time Passive Time
          80 minutes 15 minutes
          Ingredients
          Servings: cups
          Instructions
          1. Preheat oven to 400°F.
          2. Toss parsnips, carrots, apple and garlic with 1 tbsp oil. Spread out on a large baking tray in a single layer. Roast for 40 minutes flipping once after 20 minutes.
          3. Meanwhile, heat remaining 1 tbsp of oil in a large pot or dutch oven over medium heat. Add diced onion and saute until starting to soften, about 5-7 minutes (don't brown).
          4. To the pot add the roasted vegetables, chicken broth, beans, curry paste, and salt. Bring to a simmer, cover and cook on low for 30-40 minutes until everything is good and soft.
          5. Remove from heat and allow to cool slightly 10-15 minutes. Puree mixture in a blender until smooth and silky. Return to pot and warm on low if needed. Stir in cream and white pepper. Adjust consistency to your liking with additional broth and season to taste with salt.
          Recipe Notes

          -letting the soup cool slightly before blending is not necessary, however, I find it a little safer than blending the scalding hot soup.

          -the amount of salt needed will be dependent on the saltiness of your broth.

          -makes about 8 cups of soup depending on your desired consistency.

          Spanish Chorizo Frittata


          Spanish Chorizo Frittata
          Print Recipe
            Servings Prep Time
            6 people 10 minutes
            Cook Time
            25-28 minutes
            Servings Prep Time
            6 people 10 minutes
            Cook Time
            25-28 minutes
            Spanish Chorizo Frittata
            Print Recipe
              Servings Prep Time
              6 people 10 minutes
              Cook Time
              25-28 minutes
              Servings Prep Time
              6 people 10 minutes
              Cook Time
              25-28 minutes
              Ingredients
              Servings: people
              Instructions
              1. Preheat oven to 350℉. Heat olive oil in 10" cast iron skillet over medium heat. Add onion, green pepper, garlic and sauté for 2-3 minutes until starting to soften. Add chorizo and cook for an additional 2-3 minutes, stirring occasionally. Stir in spinach, roasted red peppers and herbs, cooking until spinach has completely wilted, approximately 2 minutes.
              2. In a large bowl whisk together eggs, cream, smoked paprika, salt and pepper. Pour into skillet and stir 2-3 times. Sprinkle with cheese and stir just to combine. Allow to cook on stove top over medium low heat undisturbed until starting to set around the edge, approximately 5 minutes. Transfer pan to preheated oven and bake for 15-16 minutes. Remove from oven and allow to rest for 2-3 minutes before slicing.

              Cardamom Banana Bread French Toast

              Cardamom banana bread, laced with cardamom, studded with pecans, dunked in eggs and cream and fried golden.
              Cardamom Banana Bread French Toast
              Print Recipe
              A yeasted banana bread laced with cardamom and studded with pecans, made into golden french toast.
                Servings
                8 slices
                Servings
                8 slices
                Cardamom banana bread, laced with cardamom, studded with pecans, dunked in eggs and cream and fried golden.
                Cardamom Banana Bread French Toast
                Print Recipe
                A yeasted banana bread laced with cardamom and studded with pecans, made into golden french toast.
                  Servings
                  8 slices
                  Servings
                  8 slices
                  Ingredients
                  Yeasted Banana Bread with Cardamom
                  French Toast
                  Servings: slices
                  Instructions
                  Yeasted Banana Bread with Cardamom
                  1. Preheat oven to 85℉. Mash bananas in the bottom of a stand mixer bowl, add water, honey and yeast. Allow to ferment for 10 minutes. Stir in 1 egg, butter, milk powder, salt, cardamom, and 2 cups of flour. Add an additional 1/2 cup flour and using a dough hook, knead until flour is incorporated. Knead in flour by the 1/4 cup ensuring flour is absorbed after each addition before adding more. Add flour and continue to knead until dough pulls away from the side of the bowl. Add pecans and knead until evenly distributed. Place dough in a greased bowl, cover and allow to rise at 85℉ or room temperature until double in size, approximately 1 1/2 hours.
                  2. Deflate dough by kneading 2-3 times. Divide dough into 3 equal pieces and roll each piece into an approximate 15 inch rope. Place ropes parallel to each other on a parchment lined baking sheet. Braid the 3 ropes together tucking in both ends. Cover with plastic wrap or damp kitchen towel and allow to rise until almost double in size, approximately 1 hour.
                  3. Preheat oven to 350℉. Place oven rack in the middle of the oven. Whisk egg with 1 tbsp of water and brush evenly onto braided loaf. Bake for 35 minutes or an internal temperature of 200℉ is reached. Allow to cool completely on a wire rack prior to slicing.
                  French Toast
                  1. Preheat oven to 200℉. In a shallow dish whisk eggs, milk, cream, vanilla, cardamom and salt. Cut bread into 3/4 inch slices. Heat a large non stick skillet or griddle over medium heat. Add 1 tbsp of oil. Dip each bread slice into egg mixture and allow to sit for 20 seconds per side. Add to hot skillet and cook for approximately 4 minutes per side. Transfer to plate and keep warm in preheated oven. Repeat with remaining bread and egg mixture.
                  2. Top french toast with fresh banana slices and pure maple syrup. Serve immediately.
                  Recipe Notes

                  Make bread the day before intending to make french toast. I used two baking sheets, one directly on top of the other creating a thicker base to prevent the bottom from becoming too dark.