Getting Eggy With It Breakfast Class

Baking professional crimping pie dough for quiche

This class is being offered virtually. 

In this class, we’ll deliver the techniques of how to make two brunch classics: quiche and strata. (No need to reserve them for mornings though, they’re delicious at any time of the day!) 

For the quiche, we’ll start by making a flaky, all-butter pie crust; teach you how to make the dough by hand and successfully roll it out; show you what ‘blind baking’ a crust means; and also how to crimp the edges to make your quiche look beautiful. Then we’ll make a rich custard filling of eggs, milk, cheese, and bacon and bake it for a delicious dish your family will ask you to make again and again.

For the strata, you’ll learn how to make a back-pocket meal that's easy to pull together, but impressive enough for guests. Plus, they’re make-ahead friendly, so they're just right for a mostly hands-off dinner or brunch when you have time to prep in advance. We’ll be making ours with meat and veggies and so much cheese! It will be divine.

You'll leave the BAKE! class with our recipes, the knowledge to recreate them at home, and the quiche and strata you made in class. 

Additional Products

Breezy Breakfasts Cookbooklet

$19.00

What’s for breakfast? Breezy Breakfasts, the second in our series of cookbooklets, celebrates classic baked breakfast fare we’ve been rustling up for nearly all of our history. The cookbooklet includes make-at-home recipes for 11 of our most favorite easy, breezy, quick-baked breakfast treats--muffins, scones, and porridges--plus 20 bread and garnish combinations to elevate your approach to toast. Shipping is included in the price of the cookbooklet.


Dates for the Class Class Format Price Class Status Register
Sunday, March 21, 2021 - 9:00am - 1:00pm EDT
Virtual $75.00 10 spots left
Saturday, April 10, 2021 - 8:00am - 12:00pm EDT
Virtual $75.00 14 spots left