From the Renzi Kitchen

Savory Quiche Fit for a Queen


#28465 - 1 Sheet Puff Pastry
#26020 - 8 oz Simply Potatoes Diced Southern Potatoes 5/8"
#27051 - 16 fl oz Papetti's Whole Liquid Eggs
#30174 - 1 fl oz 100% Olive Pomace Oil
#88168 - 1.5 oz Jumbo Green Peppers
#88171 - 1.5 oz Red Peppers
#88153 - 1 oz Jumbo Spanish Onion
#18062 - 3 oz Hardwood Smoked Bacon, cooked and diced
#25042 - 4 oz Sharp White Cheddar Cheese, shredded
#92275 - Durkee Kosher Salt, to taste
#68259 - Durkee Ground Black Pepper, to taste
For Garnish
#88412 - Fresh Curly Parsley, as needed
#88079 - Fresh Large Asparagus, as needed
#45237 - Grade A Peas, as needed
Optional Add-Ins: Edible Flowers, Mixed Greens


Heat oven to 400°F. Thaw puff pastry and lay in pie pan. Fill bottom layer with diced potatoes. In a pan over medium-high heat, heat olive oil and sauté red and green peppers with onions for 5 minutes. Season with salt and pepper. Combine sautéed peppers and onions, bacon and cheddar cheese in the pie pan with potatoes. Pour Papetti's eggs over the top of the pie pan and lay a couple pieces of asparagus on the top of the eggs.

Bake for 40 minutes or until set. Once set, create a circle of peas around the outside edge and garnish with more asparagus, herbs, greens and anything else you have on hand to make a pretty garden scene!

Serve hot, or cool completely and reheat for 7 minutes at 400°F.

Download the Recipe Here

*Recipe adapted from Michael Foods