Wow, how did we come up with this incredible treat? I’m one of those guys who doesn’t eat quiche while my Nurse Nancy Wife never met a quiche she didn’t like. Hey, I was just trying to find a way to get rid of some purple onions and voila, kick your butt quiche that tastes great just happens. Originally, this recipe was for a type of Vidalia sweet onion quiche. Vidalia’s are nice but Maui are so much better. We had purple so this recipe is a bit tastier and less sweet.

There are two parts to Quiche a la Canny. The first part is a straight filling. The second is the canny crust. You can buy or make regular pie crust and end up with a dish you could serve proudly to the PTA or you can make canny crust and risk Federal Prison for violating laws against medicinal quiche. Incredible isn’t it?

The Filling:

One pint heavy cream
One pound bacon
7 egg yolks
One Cup grated Pecorino Romano Cheese
One tablespoon Essence (see recipe below)
One teaspoon cracked black pepper
One teaspoon kosher salt
A splash of Lea and Perrins
One head of split garlic
One medium purple onion- peeled and finely chopped
Optional- Chopped mushrooms, green onions, chopped and seeded tomato, diced Jalapeno chili
Super Optional (not for the PTA)- 4-6 grams powdered bud (a nice one like Blueberry or Cali O)

Essence: Emeril has his, I have mine J You can improvise and make your own. Here’s Dr. Jay’s:

2 tablespoons paprika
1 tablespoon cracked black pepper
1 teaspoon of kosher salt
1 teaspoon garlic powder (granulated is even better)
1 teaspoon cayenne pepper
1 teaspoon thyme
1 teaspoon onion powder

Canny Crust:

½ cup of Better Bud Butter
4 oz cream cheese (you could also use a nice ricotta)
1 cup all purpose flour

Directions:

Filling- Chop up a pound of bacon and cook in a frying pan until brown. Drain the bacon, set on paper towels and place aside for later. Split and peel a head of garlic. Bring the cream to a simmer and add the garlic gloves (and ground bud if used to "green the cream"). Simmer for 5-10 minutes then remove and discard the garlic and strain the mixture through cheese cloth. Wisk the seven egg yolks. Add the dry spices and Lea and Perrins to the frothy eggs. Slowly temper the cream (a little at a time or it will curdle the eggs) into the seasoned eggs. Mix in the cup of grated cheese and the onions then fold in the crumbled bacon and the optional ingredients of your choice. Gently pour into a ready pie crust.

Canny Crust- Beat softened Better Bud Butter and cream cheese until smooth, light, and green. Fold in the flour until the right consistency is achieved. Use a wooden spoon or plastic spatula for mixing. Pat and roll out the dough into ten inch circles. Lay into an eight inch aluminum pie dish and chill for at least one hour. You can make the crust the night before you want to make quiche. You can even freeze and store the pie shell.

Baking- Place the ¾ filled pie crust in the center of a 350 degree oven in the middle of a baking sheet. Our quiches took 45 minutes to cook but I’d check at 30 minutes and wouldn’t be surprised if cooking took up to an hour.

The Quiche A La Canny is done when brown on top and firm to a fork. Let cool, slice into serving pieces and enjoy! You know this quiche thing is not bad. It’s sort of an omelet pie. We were able to fill two eight inch pies with this recipe. Each was cut into six pieces. My math says that using Better Bud Butter you end up with from 1-3 grams worth of cannabinoids in each piece. If the super duper optional green the cream with bud is utilized the potency is increased another 50%. Yikes.

Recommended beverage: Rodney Strong Russian River Pinot Noir

Ps: If you have a big appetite keep a couch handy