Here are a few recipes contributed by a local Culinary Institute of America graduate who has stayed and helped cook at several of our inns.
Makes 3, 8 inch quiches
• 1 qt of heavy cream
• 9 egg yolks
• 3 whole eggs
• 2 cups fresh blanched corn or 2 cups frozen corn defrosted and well drained
• 2 large red bell peppers, small diced
• 1 medium red onion, small diced
• 8 fresh plum tomatoes, deseeded and small diced
• 2 cups shredded cheddar
• 2 cups shredded pepper jack cheese
• 2 teaspoons fresh chopped garlic
• 2 teaspoons fresh chopped cilantro
• ½ tablespoon cumin
• ½ tablespoon chili powder
• 1 fresh jalapeno, seeded, very finely chopped
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
*for a meat version, add 1 ½ cups of diced chorizo sausage
• Pure olive oil (for sauteing)
• Three 9-inch pie crusts, par baked (also known as blind baked)
• Preheat oven to 325 degrees F.
• Saute the onions and peppers until soft and let cool completely.
• Whisk together the eggs, egg yolks, heavy cream, garlic, cilantro, cumin, chili powder, diced jalapeno, salt and pepper.
• Layer the shredded cheese, the onion and peppers mix and the diced tomatoes evenly around the bottom of the two pie shells.
• Pour the egg mix over the top of the vegetables.
• Bake for approximately 45 minutes or until a knife inserted into the middle of the quiche comes out dry.
*This quiche freezes and microwaves extremely well. The filling may also be used for frittata.
Makes 8 Servings
• 1 ½ cups thickly sliced andouille sausage (cooked)
• 2 small yellow bell peppers, very large diced
• 1 small Vidalia onion, large diced
• 2 tablespoons of butter, melted
• ½ cup raisins
• ½ cup rum, or as needed
• 1/2 loaf Challah bread, cut into 1 inch cubes
• ¼ cup butter, melted
• 3 cups heavy cream
• 1/4 cup sugar
• 6 large eggs
• 3 large egg yolks
• 2 teaspoons finely chopped fresh rosemary
• 2 tablespoons fresh lemon zest
• ½ teaspoon kosher salt
• Grapeseed oil
• Preheat oven to 350°F. Brush a large baking dish with the melted butter or grapeseed oil.
• Place the raisins in a small bowl and add the rum so the raisins plump.
• Lay the bread cubes on a baking sheet, drizzle with melted butter, and toast in the oven until lightly browned about 8-10 minutes.
• Saute the diced onions and peppers until translucent.
• Turn the over down to 320°F.
• Combine the eggs, egg yolks, heavy cream, rosemary, sugar, lemon zest and salt and whisk well.
• Toss the sliced sausage, the onions and peppers, the toasted bread cubes and the raisins together and layer evenly in the baking dish.
• Pour the egg mixture over the sausage mix
• Bake for approximately 40 minutes or until a knife inserted in to the middle of the baking dish comes out clean. Serve warm or reheat in a low temperature oven.
Don’t forget to make a reservation on at one of our member inns, breakfast dishes just as delicious as this and more can be found for breakfast!