Name: Quiche Serving: 4 Prep Time: 25 mins Cooking Time: 45 mins
· Onion Powder
· Garlic powder
· White pepper
· Cheddar Cheese
· Pie crust
Phase one: Begin by straining and then scrambling your room temperature eggs. While whipping your egg, add in ricotta to create a creamy custard, do this until it is smooth. Season the egg mixture with white pepper and garlic/onion powder (make sure to not over season) .
Phase two: Cook some cherry applewood smoked bacon in a pan and save the bacon fat. Once cooked, remove the bacon from the pan and chop it up. Use the bacon fat to sauté spinach and to caramelized chopped onions.
Phase three: Par Bake your pie crust (which means to just cook it half way through, about ten minutes). Layer the par baked shell with your custard, bacon, gouda (or mozzarella), and your vegetables. Repeat this process with more custard and more fillings (make sure the pan is deep enough so that you can create layers because the quiche will rise).
Phase four: Top with cheddar cheese and create a ladder structure with the leftover pie shell. Bake at 350 for a half hour, then broil at 475 for 10 minutes. Allow the quiche to rest for 10 minutes and enjoy!