FOR IMMEDIATE RELEASE
FRIDAY, SEPT. 16, 2011
||Tamara Crain, entries coordinator
N.C. Mountain State Fair
(828) 687-1414, email@example.com
Buncombe County woman wins Incredible Egg Quiche Recipe Contest
FLETCHER -- Lacey Grogan-Davis of Buncombe County took top honors in the Incredible Egg Quiche Recipe Contest at the 2011 N.C. Mountain State Fair with her Sassy & Southern Fried Green Tomato Quiche.
Grogan-Davis earned $200 for the winning recipe. Second-place honors and $150 went to Katie Stewart of Buncombe County for her Pimento Cheese Mini Quiches recipe. Third place and $100 went to Mildred McCarson of Henderson County for her French Toast Quiche. Judges awarded an honorable mention to Lydia J. McCarson for her Pizza Pie Quiche.
Judging was based on taste, creativity, family appeal and ease of preparation. The contest was sponsored by the N.C. Egg Association. Each recipe had to include at least four whole eggs.
Following is the winning recipe:
Sassy & Southern Fried Green Tomato Quiche
Canola oil or olive oil spray
¼ to ½ cup olive oil
2 cups polenta
3 large green tomatoes, sliced into ¼-inch slices
4 large eggs
1 cup whipping cream or half and half
1 ½ cups cooked bacon
1 cup green chilies (or chopped poblano chilies)
1 cup sharp cheddar or pepper jack cheese
1 prepared pastry dough (either frozen or refrigerated)
¼ cup chopped fresh basil
Dash of cayenne
Pre-heat oven to 375 degrees.
Select a quiche or pie pan and place prepared pastry dough in the pan. Set aside.
Pour a cup of polenta on a plate. Select a cast iron or other heavy-duty pan and pour in ¼ - ½ cup of olive oil. Heat on medium high. Dredge tomato slices in the polenta and then press carefully into the oil. As the slices crisp, remove them from the pan to a cookie/baking rack.
In a separate bowl, whisk together eggs, cream, salt and pepper and a dash of cayenne.
Line the bottom of the pie crust with grated cheese. Layer in the green tomatoes, covering the entire bottom of pie crust, then add in the green chilies and sprinkle with bacon.
Pour the egg mixture into the pie crust.
Bake for 45 minutes. The egg mixture on the top should start to brown
Remove and let stand for 10 minutes. Garnish with freshly chopped parsley.