These 3 delicious, Dad-inspired recipes will be sure to have Dad feeling the love tomorrow! Plus, with Prepdeck bringing together tasty culinary creations is easier than ever before.


Spinach Quiche

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Start Father’s Day out right and make Dad this delicious Spinach Quiche recipe. Pro tip: No one can ever refuse a thoughtful delivery of breakfast in bed.

Ingredients

For the crust

  • 2/3 cup all-purpose flour, plus more for the surface

  • 2/3 cup white whole-wheat flour (see Author Notes)

  • 1/2 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  • 1/8 teaspoon baking powder

  • 3 ounces cream cheese, very cold, cubed

  • 4 ounces (1 stick) unsalted butter, very cold, cubed

  • 1 1/2 tablespoons water, very cold

  • 1 1/2 teaspoons apple cider vinegar

  • 1 large egg white

Filling & Assembly

  • 1 tablespoon extra-virgin olive oil

  • 1 (6-ounce) yellow onion, finely chopped

  • 1 1/4 teaspoons kosher salt, plus more

  • 2 garlic cloves, finely chopped

  • 6 ounces baby spinach

  • 1 large egg white

  • 1 2/3 cups half-and-half (see Author Notes)

  • 3 tablespoons all-purpose flour

  • 4 large eggs

  • 1 large egg yolk

  • 1/2 teaspoon freshly ground black pepper

  • 1 cup coarsely grated Gruyère, divided

Directions

  1. Make the crust: In the large bowl of a stand mixer fitted with the paddle attachment, combine the all-purpose flour, white whole-wheat flour, salt, black pepper, and baking powder. Mix on low speed just to combine. Add the cream cheese and mix on low speed until the cream cheese is mostly broken down. Add the butter and mix on low speed until mostly incorporated and none of the pieces are bigger than a chickpea; this should take 30 seconds to 1 minute (if there are any stragglers, just stop the machine and smush the piece with your fingertips—don’t overmix). In a small glass, combine the water and vinegar. With the motor running on low speed, drizzle in the vinegar mixture. As soon as the sides of the bowl are no longer dusty and clumps and curds begin to form (it should not form a cohesive ball—that’s too far), turn the mixer off.

  2. Remove the bowl and bring the dough into a ball with your hands. Wrap well with plastic or a reusable wrap and form into a flat disc. Refrigerate for at least 1 hour or up to a couple days. 

  3. Roll out and crimp the crust: On a floured work surface, roll out the dough into a 12-inch or so circle, then transfer to a 9-inch pie pan (not deep-dish), making sure the bottom corners are tightly pressed against the pan. If needed, use scissors to trim the dough to an even 1-inch overhang. Fold the edge under itself. Using your fingers, press and even out the sides, making sure the bottom corners are tightly pressed against the pan. Crimp the edges however you’d like. Freeze for at least 15 minutes, until firm, or up to 2 days.

  4. Parbake the crust: Place a rack in the lower third of the oven; heat to 400°F. Line the frozen crust with a square of parchment, fill with dried beans (or another pie weight), then set on a sheet pan. Bake, rotating halfway through, for about 40 minutes, until the crust is starting to brown along the edges and the bottom no longer looks raw and doughy.

  5. Cook the spinach filling: Meanwhile, set a large skillet over medium to medium-low heat, then pour in the oil. When hot, add the onion and a small pinch of salt. Cook, stirring occasionally, for 5 to 7 minutes, until the onion is soft and mostly transparent. Stir in the garlic and cook for about 1 minute, until fragrant. Add as much spinach as will fit and stir, adding more spinach as soon as there’s space. Cook the spinach, stirring, until it’s just wilted, then season with another small pinch of salt. Transfer the spinach mixture to a plate to cool.

  6. When the crust comes out of the oven, use a fork to whisk the egg white with a tiny pinch of salt until loose. Remove the parchment and pie weights, brush the inside of the crust with the salted egg white, then return to the oven to bake for another minute to set.

  7. Remove the parbaked crust from the oven to cool and reduce the oven temperature to 325°F.

  8. Make the custard: Pour the half-and-half into a large bowl. Place the flour in a medium bowl and add a splash (figure, 1 tablespoon or so) of the half-and-half. Stir with a fork or whisk until smooth. Repeat (splash, stir, splash, stir) until the flour mixture is smooth and pourable. Pour into the large bowl with the remaining half-and-half and stir to combine. Add the eggs, egg yolk, 1¼ teaspoons of the salt, and the pepper and whisk until smooth.

  9. Fill the quiche: With the pie pan still on the sheet pan, sprinkle half of the cheese evenly over the bottom of the crust. Sprinkle the spinach mixture on top, spreading as much as possible (even scooching up the sides is fine), so that you can see the cheese and crust below. There should not be a packed-solid layer of mix-ins; the custard filling needs to be able to get through. Sprinkle the remaining cheese on top. Slowly and evenly pour in the custard—you should use all of it and the pan will be very full.

  10. Bake the quiche for 55 to 65 minutes, until it no longer shimmies when shaken. (If the crust starts to brown too much mid-bake, you can carefully tent with foil.) Let cool until warm before serving. It’s also great at room temperature and cold.


Oven-Roasted Pulled Pork Sandwich

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For lunch, impress Dad with an Oven-Roasted Pulled Pork Sandwich! He’ll love these so much, he’ll be asking you how you brought together such a delicious dish… and you can tell him that your Prepdeck was the biggest helper of all!!

Ingredients 

Dry Rub

  • 3 tablespoons paprika

  • 1 tablespoon garlic powder

  • 1 tablespoon brown sugar

  • 1 tablespoon dry mustard

  • 3 tablespoons coarse salt

  • 1 (5 to 7 pound) pork roast

Cider Vinegar Barbecue Sauce:

  • 1 1/2 cups cider vinegar

  • 1 cup yellow or brown mustard

  • 1/2 cup ketchup

  • 1/3 cup packed brown sugar

  • 2 garlic cloves, smashed

  • 1 teaspoon salt

  • 1 teaspoon cayenne

  • 1/2 teaspoon freshly ground black pepper

Serving

  • 12 hamburger buns

  • 1 recipe Spicy Slaw, recipe follows

  • Pickle spears

Spicy Slaw

  • 1 head green cabbage, shredded

  • 2 carrots, grated

  • 1 red onion, thinly sliced

  • 2 green onions, chopped

  • 1 red chile, sliced

  • 1 1/2 cups mayonnaise

  • 1/4 cup Creole mustard

  • 1 tablespoon cider vinegar

  • 1 lemon, juiced

  • Pinch sugar

  • 1/2 teaspoon celery seed

  • Several dashes hot sauce

  • Kosher salt and freshly ground black pepper

Directions

  1. Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator.

  2. Preheat the oven to 300 degrees F.

  3. Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it's falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F.

  4. To make the barbecue sauce: combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.

  5. Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and "pull" the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl. Pour 1/2 of the sauce on the shredded pork and mix well to coat.

  6. To serve, spoon the pulled pork mixture onto the bottom 1/2 of the hamburger bun, and top with the spicy slaw. Serve with pickle spears and the remaining sauce on the side.

  7. Spicy Slaw

  8. Combine the cabbage, carrot, red onion, green onions, and chile in a large bowl. In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice, and sugar; stirring to incorporate. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with celery seed, hot sauce, salt, and pepper. Chill for 2 hours in the refrigerator before serving.


Carne Asada Tacos

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End the day on a mouth-watering note with these Carne Asada Tacos. They’re absolutely delicious, yet simple enough to make that you’ll have extra time to hang out with Dad. Not to mention all the clean-up time you’ll save by using Prepdeck!

Ingredients

  • 3 tbsp. olive oil

  • 2 tbsp. adobo sauce (from a can of chipotles)

  • 1 tbsp. maple syrup

  • 1 tbsp. Worcestershire sauce

  • 1 tsp. dried oregano

  • 1 tsp. kosher salt, plus more to taste

  • 1/2 tsp. ground cumin

  • 1/4 tsp. black pepper

  • 1 2- to 2½-pound flank steak

  • 12 to 14 small corn or flour tortillas, warmed

  • Chopped white onion, guacamole and pico de gallo, for topping

Directions

  1. Whisk the olive oil, adobo sauce, maple syrup, Worcestershire sauce, oregano, salt, cumin and pepper in a medium bowl. Place the flank steak in a large resealable plastic bag and pour in the marinade, tossing to combine. Seal and refrigerate at least 2 hours or overnight.

  2. Preheat a grill or grill pan to medium high. Remove the steak from the marinade and grill until a thermometer inserted sideways into the center registers 125˚ for medium rare, 4 to 5 minutes per side. Remove to a cutting board and let rest for 5 minutes. 

  3. Thinly slice the steak against the grain. Season with salt to taste. Serve in tortillas and top with chopped white onion, guacamole and pico de gallo.


We hope all of the Prepdeck Dads out there enjoy their day!

If you're still looking for the perfect Father's Day gift, check out our