Red Pepper Grits Quiche

Red Pepper Grits Quiche

This is a double layer deep dish quiche! Starting with our savory pie pastry crust as a base. Then we add in our Roasted Red Pepper Cheddar Grits thickened with egg yolks and a touch of cornmeal! A little cayenne gives it a little kick. Not hot, just a little punch.  Our grits soak in whole milk and spices for 12-24hrs before we stir in the roasted pepper and begin cooking! A layer of cheddar cheese is added and melted on top of that, and a Bacon Onion Quiche is layered on top of the cheese, baked, and frozen in our blast freezer. This really is a special quiche. Healthy? oh no, not with that much butter! Just thaw in the fridge overnight and heat in the oven at 250 degrees until heated through! Since this quich is so rich, we suggest serving it with fresh fruit and yogurt or a no fuss simple baby greens salad with lemon/olive oil vinegrette. Serves 2 for breakfast or 4 as an accompaniment with other items.

 

Each Quiche is blast frozen and shrink wrapped to seal in flavor and freshness. Our Quiche is packed in a nice brown bakery box tied with bakers string.

  • A note on our frozen products and baking

    All of our frozen products are put in our blast freezer within minutes of cutting, rolling, shaping, traying or baking. We set our blast freezer to -80 degrees, that's 80 degrees below zero, things tend to freeze rather quickly! This allows for a more fresh and better looking product! Where necessary, like cookie dough, each item will come with its own parchment square for induvidual baking.

    Please adjust baking times to your own oven! The instructions that come with each of our frozen products is based on a convection oven, which most people have these days. Even many toaster ovens are convection or have that option. The standard rule is set a convection oven at 25 degrees less than a convection oven. If you have a recipe you usually bake in a still oven, you would lower the temperature by 25 degrees if using a convection oven. Chocolate Chip cookies bake at 350 degrees in a still oven, and 325 degrees in a convection oven. Convection ovens work by forcing hot air around inside your oven which aids in quicker cooking and more even browning. The swirling air is "hotter" than non moving air. Still turn your items 1/2 way through baking and always bake in the center of your oven for best results (your product is in the center of the oven, not just the shelf in the center spot!