Farm to Table Three Cheese Kale and Bacon Quiche with a side of Roasted Carrots and Sautéed Radishes in Brown Butter

There is nothing like farm fresh produce. I am blessed to be just a minutes away from an organic local farm, https://www.fry-farm.com. I love Vicky Fry and her whole family. During this uncertain time, coming together and supporting one another is so crucial. Vicky has allowed me to use her beautiful 12 acre farm to do my Farm to Table dinner parties and workshops. She is truly an amazing lady. Since I am a kidney transplant recipient going into crowded groceries during the Corona Virus pandemic, is not an option for me. Having the farm minutes from my house helps me so much! So, yesterday after homeschooling with my grandkids we went up an picked up one of the farm harvest boxes and a thing of eggs. The boxes are all seasonal produce and the price is amazing, only $30 dollars for a box filled with yummy, seasonal veggies. My harvest box came with click the link to order yours:

Fry Farm’s Organic Eggs

Harvest Box w/ Eggs 36.00

Collards
Radishes 
Baby Beets 
Raab
Kale
Spinach
Green Onions
Rainbow Chard

I decided to start posting recipes using what’s in my box. I hope you enjoy them. Here’s the recipe:

Fry Farm’s Kale and Eggs with White Cheddar

Basic Pie Crust for Quiche

1 cup all-purpose flour

½ teaspoon kosher salt

INGREDIENTS:

1 stick cold unsalted butter (1/4 pound), cut in 1/8-inch pieces

3 tablespoons ice water.

PREPARATION

Put flour and salt in the bowl of a stand mixer or food processor. Add butter and quickly cut it into flour until mixture resembles coarse meal.

Add ice water and mix briefly, about 30 seconds, to form a soft dough. Remove dough, shape into a thick disk, wrap in plastic and refrigerate for at least 2 hours or overnight. Bring to cool room temperature before rolling.

To roll, lightly flour dough and counter. Roll out gradually, periodically letting dough rest for a moment before continuing. This makes rolling easier and will keep dough from shrinking back during baking.

Roll dough to a thin round approximately 13 inches in diameter, then trim to make a 12-inch circle (refrigerate and save trimmings for patching). Lay dough loosely into a 9 1/2-inch fluted tart pan with removable bottom, letting it relax a bit. Fold overlap back inside to make a double thickness, then press firmly against the pan so the finished edge is slightly higher than the pan. Refrigerate or freeze for an hour before pre-baking.

Three Cheese Kale and Bacon Quiche filling

Quiche Filling

  • 4 strips of thick-cut smoked bacon, cut into ½-inch pieces
  • 2 tablespoon of red onions
  • 1/2 cup red onions, diced
  • 3 cups of Fry Farm’s Kale, roughly chopped
  • 1 cup whipping cream
  • 4 large eggs
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cracked black pepper
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup shredded Aged White Cheddar
  • 1/2 cup shredded American Sharp Cheddar
  • AKA I like cheese in my quiche

PREPARTION:

For Filling

  • Cook bacon in a heavy medium skillet over medium-high heat until crisp, about 5 minutes. Using a slotted spoon, transfer to paper towels and drain. Add two tablespoons of olive oil, toss in the red onions to same skillet and sauté until tender, about 2 minutes. Add kale and sauté until just wilted, about 1 minute. Remove from heat and allow to cool.
  • In a large bowl add the cooled veggies and bacon.
  • Whisk cream, eggs, salt, and pepper the bowl with the veggies and bacon. Stir in the cheeses. Pour mixture into reserved crust.
  • Bake quiche until filling is slightly puffed and golden, 30–35 minutes. Let stand 10 minutes. Cut into wedges.

I also roasted some Fry Farm’s carrots and sautéd some of their radishes in brown butter. You peel and place the carrots on a cookie sheet with parchment paper, drizzle everything with olive oil, sprinkle sea salt and pop in the oven on 425 for 30 minutes, until tender.

Sautéed Radishes

INGREDIENTS:

  • 2 bunches radishes
  • 3 tablespoons unsalted butter
  • 1/2 lemon zested and juiced
  • 4 sprigs fresh thyme, leaves removed
  • Kosher salt and pepper, to taste

PREPARTION:

Wash radishes, cut off tops and cut radishes in half.

Add radishes to a large skillet and fill with water just to the tops of the radishes. Boil the radishes for five minutes, drain and pat dry. Pour out and remaining water, in the same skillet add the butter and a bit of olive oil, this will ensure that the brown butter will not burn, if this is your first time making brown butter, allow butter to cook over medium heat until the butter becomes nutty and browned. Throw in the radishes and the radish tops if desired. Cook until slightly caramelized and throw in lemon zest, juice, thyme, pepper and kosher salt. Pour over the roasted carrots and add some finishing salt, if you like. Enjoy these farm fresh recipes. Until next time and especially during this time in our lives, remember to Set the Table with Love.

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Hi Guys. A little bit about me: The Jewels first, then the Profession: THE JEWELS: I have been married to the love of her life and kidney transplant donor, Joseph for twenty-five years. We have two sons, Julian Bernard thirty -three years old, Tyler nineteen years old and two beautiful grandchildren Naleyla, nine years old and a six-year grandson, Michael Julian. My life mantra is, " No matter what life brings, live your dreams short or long." HERE'S WHAT I KNOW: I understand what life feels like, when you have no idea if you will see your children grow up or never see the face of your grandkids. I was born with kidney disease and battled for almost 40 years until my husband of now, 25 years donated his kidney to me. Living a balance life, physically, mentally and spiritually was never an option for me to entertain. My life depends on it. I wrote this blog to share my journey and maybe touch the lives of those around me. My husband's generosity and the power of the grace of God has given me a second chance at life. I have been in and out of the hospitals all my life, came out of a coma, had multiple surgeries. I understand the importance of a positive mind. I have lost two babies and my mom, brother and grandmother in just months of each other. I want to share inspiration what inspires me to live and enjoy life each day. I have been a devoted yoga and meditation practitioner and a nutrition wellness coach for over 25 years, this was my road to staying as healthy as possible with failing kidneys and all the complications that come with it. I am grateful to share my life with you, through my food, my yoga and meditation practice, and just good old positivity. I hope my posts will bring joy to your heart, soul and tummy. THE PROFESSION: I am the the CEO of B'Tyli Wellness and Beauty Co. I created this company after I finished my studies in Holistic Nutrition and Medicine from Clayton College of Natural Health. B'Tyli Wellness and Beauty Co. is a holistic wellness company specializing in body, mind and spirit alignment, through yoga, nutrition, meditation and organic skin and body care products. I am the author of three books, a healthy lifestyle cookbook, titled, Set the Table with Love, which was named after my blog page and two inspirational mediation books, titled, Living With The Silver Lining and Whispers of Silence. I am also a Health, Wellness and Beauty Expert and has had the honor to share my culinary perspective o Food Network's second season of All-Star Academy food competition for a two month. I have shared my approach to healthy living and eating in both medias of television and radio. She has been featured on Fox 5, Good Day Atlanta, 11 Alive, Atlanta and Company, Atlanta Journal-Constitution, as well as radio, V103 and 104.7 The Fish and several magazine publications

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