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Chef Meagan Entree Four Cheese Quiche

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Chef Meagan Entree Four Cheese Quiche

$20.00
10" Pie Shell

Chef Meagan's 
4-Cheese Quiche - Vegetarian, or Bacon 
A Unique Blend of Yellowbird Grower-Sourced Ingredients
Freshly Made; Heat and Enjoy
ORDERS CLOSE AT MIDNIGHT ON SATURDAY- No Adjustments Afterwards!
10" Pie Shell


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Start the day right with a delicious quiche!  A quick breakfast that keeps you fueled until your next meal.

4-Cheese Quiche (Vegetarian) Ingredients:
Eggs, Heavy Cream; Colby Jack, Mozzarella, Monterey Jack, and Smoked Gouda Cheeses; Onion, Garlic, Kosher Salt, White Pepper, Paprika.

4-Cheese Quiche with  Bacon Ingredients:
Eggs, Heavy Cream; Colby Jack, Mozzarella, Monterey Jack, and Smoked Gouda Cheeses; Sweet Grass Bacon (pasture-raise pork, spice, salt), Onion, Garlic, Kosher Salt, White Pepper, Paprika. 

10" Pie Shell/Crust (ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, VITAMIN B1 [THIAMIN MONONITRATE], VITAMIN B2 [RIBOFLAVIN], FOLIC ACID), VEGETABLE OIL (COTTONSEED, PALM AND/OR SOYBEAN OIL), SUGAR, YELLOW CORN FLOUR, WATER, DEXTROSE, SALT, SOY LECITHIN, ANNATTO COLOR).

COMMON ALLERGENS PRESENT: Milk, Wheat, Soy. MADE IN FACILITY WHICH HANDLES Tree Nuts.

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Instructions: Preheat the oven to 325 degrees. Cover the quiche with foil, and place it in the oven for 10 minutes to warm the whole quiche. Or heat slice by slice, by placing it in a baking dish and wrapping that. Or you can microwave the slice in 30 second bursts.

ORDERS CLOSE MIDNIGHT ON SATURDAY - No Adjustments Afterwards!

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Chef Meagan

Chef Meagan's Food Truck

FARM TO FOOD TRUCK & FOOD TRUCK TO FARM

"I figured farm to table wasn’t the only way to bring the freshest local and sustainable foods to your plate, instead I drove the kitchen to the farm!"
-Chef Meagan

Chef Meagan proudly showcases only the freshest fare from local farms and farmers in the central Ohio region at all events.
Whether it’s a sunny day at the truck, or an evening wedding under the stars, Chef Meagan and staff will ensure the most delicious memories.


Chef's Bio

Chef Meagan Stewart began her culinary career at age 15, working in the kitchen of Cherry Valley Lodge. She attended the prestigious Johnson and Wales University-North Miami and has worked for several restaurants including time as a national trainer and sous chef for P.F. Chang’s and as a personal chef with Chef’s Delight.
Taking a position as the Executive Chef for Kenyon College in 2010 thru 2017, Meagan successfully turned their sustainable efforts around, a truly incredible feat for most chefs looking to feed more than 1600 students every day. Kenyon went from serving more than 75% store-bought to being the nation's collegiate leader in sustainability at 42% all sustainable. The deep ties to the local farms and farmers have only grown since then.

Chef Meagan was in charge of Pelotonia for 5 consecutive years, feeding over 32,000 riders, supporters, and family over the 3-day charity event.

Customer Review

I've been ordering your delicious food from Yellowbird every chance I get. Your grilled chicken... AMAZING!! My Husband absolutely loves it!! I tried the Indian meal you had awhile back. Never had Indian food. It was so good!!! The apple salad was amazing! That dressing was spot on. Oh and the truffle potatoes... YUM! Everything I have ordered has been GREAT! Love having your food handy for quick healthy meals while I'm busy baking. 

-Kim

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