Charlie & The Chef: Quiche by Sugar 2 Salt
Locally focused and seasonally driven, that is the motto behind Sugar 2 Salt.
From their restaurant in The Village at Grand Traverse Commons to catering some big time events, the food will never disappoint.
For a taste of their excellence, S2S Chef and Co-Owner Stephanie Wiitala shared with us her quiche recipe.
(Makes two 10-inch quiches)
By: Chef Stephanie Lee Wiitala
S2S Sugar 2 Salt
- 15 Eggs
- 1 Pint Heavy Cream
- ¾ Cup Milk
- 1.5 Cups Egg Whites (7 eggs)
- 2 Cups Cheese
- 1.5 tsp Salt
- 1.5tsp Pepper
- 2.5 Cups Flour
- ¾ Cups (or 6 ounces) Butter (cold, minced)
- 1 Teaspoon Salt
- 1 Cups Heavy Cream
- 1 Egg
Combine eggs and egg whites, cream, milk, salt, and blend very well with hand mixer.
Add cheese, mix-ins, & blend well
Fully combine flour, salt, and minced cold butter.
Mix heavy cream and egg, blend into flour mixture.
Knead until smooth dough, roll out and place in spring form pans.
Using a ladle, evenly disperse into pie shell.
Bake at 350 degrees for 20 minutes.
Turn heat down to 300 degrees and bake for 30 to 40 minutes or until middle is firm.