This week's featured recipe is savory Farmstead Quiche filled to the brim with flavorful local ingredients - many of which can be ordered straight to your doorstep from our local farm and ranch Utah's Own members!
Watch Chef Bryan Wooley on KUTV's Fresh Living as he prepares this fun idea for any meal.
A rich creamy custard made with Oakdell Eggs and Rosehill Dairy cream, heaped with bacon from BlueTree Farms, kale from 3 Squares Produce, and gruyere from Rockhill Creamery, all in a crisp and flaky pie crust made with flour from Lehi Mills. This quiche is the perfect anytime of day summer staple.
Experience the taste of farm-fresh ingredients available online for home delivery by browsing our Utah's Own Producer Directory today!
For easy printing:
Utah’s Own Farmstead Quiche
16 oz heavy cream
1/2 tsp salt
fresh ground black pepper, 1 heavy pinch
3 dashes Tabasco
1/2 lbs cooked bacon, roughly chopped
2-3 large kale leaves, chopped and sauteed
8 oz Gruyere, shredded (reserve a bit for top)
1 disc pie dough (made with Lehi Mills Flour), par baked
To prepare quiche:
In a large pitcher or mixing bowl, combine eggs, cream, salt, pepper, and Tabasco. Scatter fillings into a par-baked pie shell. Pour egg mixture over fillings and top with reserved Gruyere. Bake at 350° - until center is puffed, but still slightly jiggly and quiche is just shy of set, about 30-40 minutes. If the crust is browning too deeply, cover with foil patches or a foil ring.
Note: To par-bake pie shell, preheat oven to 425° - roll disc of your favorite pie dough to line pie pan, trim excess, fold overhang, and crimp as desired. Chill in freezer for 30 minutes before baking. Line pie shell with foil or parchment and pie weights (dried beans work well). Bake for about 15-20 minutes or until crust is beginning to take on golden appearance and is no longer translucent.
We thank the following Utah's Own members for their generous donations: