Make a Quiche with Keshia

By Keshia Hay-Tamble / Photography By Brooke Stevens | October 27, 2015
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The second in our installment of Home Cooks. 

 

I’m a 28 year old, married home cook, baker, bartender, and artist. I’m a Nashville native and a lady of many hats (and many jobs!). I bake macarons during the day with Le Macaron Nashville, assist and coordinate volunteers at 12th South Farmers Market, and serve at an amazing local restaurant.

I graduated from O’More College of Design with my BFA in fashion design and merchandising, but I fell hard in love with food after an “Art and Architecture” tour to Paris with my school in 2009… and I haven’t looked back since. For me art, design, and food go hand-in-hand, so I’m always looking for ways to merge the three concepts.

I’m extremely passionate about food and I love experimenting with local, seasonal ingredients, working from scratch, making delicious sweet and savory bites, and coming up with fabulous cocktails. I’ll be officially starting my own business as a private cocktail party chef within the next year.

Fall is my most favorite time of year, and quiche is definitely on the menu. A lot. I have many varieties that I make: chicken sausage, apple and leek, and bacon. Here is my go-to quiche that can be made in individual mini tart pans or muffin cups, as well as a standard sized pie plate. Quiche is perfect for the holidays–it can be dinner or breakfast. I make the pie pastry myself as I enjoy the process and it is an important part of the quiche, but you can easily use an uncooked pastry shell from your local grocer.

Do you know a home cook that has a special recipe?

Email us at editorial@ediblenashville.com for a chance to be featured in an upcoming issue.

Photo 1: use plenty of flour to keep the pastry from sticking to counter and rolling pin
Photo 2: Crimping the pie pastry with your hands
Article from Edible Nashville at http://ediblenashville.ediblecommunities.com/things-do/make-quiche-keshia
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