**This workshop will be live streamed via Zoom.**
Inspired by spring herbs and vegetables available at the farmer’s market, you’ll make a seasonal Springtime Herb Quiche with a Simple Salad that’s sure to be a go-to brunch favorite. The quiche will be in the oven by the end of class and the Simple Salad will be ready for the table.
In this class, you’ll make one vegetarian quiche and a seasonal salad plus dressing to serve up to 6 (or with leftovers). You’ll learn tips for making your own crust, how to make store-bought better and how to make a more frittata-like version to meet various dietary needs.
This is a live, hands-on cooking class held in your kitchen via Zoom. Reed will be guiding you through from start to getting the quiche in the oven and the salad on the table. This class is meant to be as interactive as it would be in the BARN Kitchen.
Reed Dunn is an award-winning home cook and founder of Pesto & Potatoes, a food blog centered around creating healthy recipes with a pescatarian flair. His love of cooking started as a child growing up in small-town Kansas and has been fostered in recent years by his passion for the Whole30 program and the benefits he found through creating meals and recipes that are centered around seasonal ingredients. He has been featured on New Day Northwest and Clean Eating Magazine. Find Reed’s blog at pestoandpotatoes.com, or follow him on Instagram and Facebook @pestoandpotatoes.