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Ham and Cheese Quiche from Keith Cedotal

$16.00

7” round ; Serves 2-3

Whole wheat crust made with organic flour, free-range eggs, Texas Iberico ham, gruyere, and parsley.

Keith served as the executive pastry chef at The Joule, where he led pastry-menu creation and production for its five restaurants. Before his tenure at The Joule, Keith ran the pastry kitchens of some of Dallas' most recognizable restaurants, including Uchi and Stephan Pyles. In 2018, he was honored as Best Pastry Chef in Culturemap Dallas' 2018 Tastemaker Awards.
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