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Chef Meagan Entree Cheddar Bacon Quiche
$15.00
EACH
Chef Meagan's
Cheddar Bacon Quiche; Two Sizes
A Unique Blend of Yellowbird Grower-Sourced Ingredients
Freshly Made; Heat and Enjoy
ORDERS CLOSE AT 11:59 PM on Saturday- No Adjustments Afterwards!
2-servings
Start the day right with a delicious quiche! A quick breakfast that keeps you fueled until your next meal.
Cheddar Bacon Quiche Ingredients:
Eggs, Heavy Cream, Cottage Cheese (Cultured Skim Milk, Cream, Salt),Colby Jack (containers milk), Bacon, Cheddar Cheese, Mozzarella Cheese, Monterey Jack, Scallions
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: Wheat, Soy. MAY CONTAIN: Tree Nuts.
-Vegetarian-
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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 AT 11:59 PM on Saturday - No Adjustments Afterwards!
KEEP REFRIGERATED
Cheddar Bacon Quiche Ingredients:
Eggs, Heavy Cream, Cottage Cheese (Cultured Skim Milk, Cream, Salt),Colby Jack (containers milk), Bacon, Cheddar Cheese, Mozzarella Cheese, Monterey Jack, Scallions
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: Wheat, Soy. MAY CONTAIN: Tree Nuts.
-Vegetarian-
---
ORDERS CLOSE AT 11:59 PM on Saturday - No Adjustments Afterwards!
KEEP REFRIGERATED
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
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.
