Chef Duane Drake lines a dozen pie shells on sheet pans and begins
filling them for breakfast quiche. First, he scatters freshly torn
spinach leaves at the bottom of the shells. Then he begins cutting
blocks of Muenster cheese into cubes. He works quickly. "This morning,
I'm speedballing," he explains. Two of his assistants have been out
sick. He's behind with the prep work.
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