Chef Nick Wallace of Jackson, MS is our October Chef Spotlight Chef. Throughout the month we will feature articles about Chef Wallace as well as many of his recipes.
Nick has also been featured on domestic and international television programs such as Comfort Nation, Chopped, Chopped: Alton’s Challenge, Cutthroat Kitchen, Food Network Canada’s Firemasters, and Voyage’s (France) Unexplored America - Mississippi.
He has also been blessed to present five James Beard Foundation "Mississippi Themed" dinners in New York. He is known for redefining the Southern experience.
CHEF WALLACE'S QUICHE
INGREDIENTS
1 1/2 cups heavy cream
Salt and pepper
2 cups chopped fresh spinach
1 pound bacon, cooked and chop or, if you can get some pork belly, then substitute with that
1 1/2 cups shredded Smoke Gouda
1 cup shaved gruyere cheese, use a potato peeler to shave
1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate
6 large eggs, beaten
DIRECTIONS
Preheat the oven to 375 degrees F.
Combine the eggs, cream, salt, and pepper in a food processor or blender or you can simply use a whisk and a bowl.
Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top.
Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.
Pork Belly and smoked cheese make for an incredible combination. Toss in the rich creaminess of Gruyère and this should wow all who you serve this to.
Enjoy!
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