• Preheat the oven to 200°F and line a baking sheet with a wire rack.
• In a 9×13-inch baking dish, whisk together the eggs, milk, cream, vanilla extract, maple syrup, salt, cinnamon, and nutmeg.
• Soak 2 to 3 slices of challah in the egg mixture for about 4 minutes, flipping halfway through.
• Melt 1 tablespoon of butter in a large nonstick skillet over medium heat.
• Add the soaked challah slices and cook for about 3 minutes per side, until golden brown.
• Transfer the cooked slices to the prepared baking sheet and keep warm in the oven.
• Repeat the soaking and cooking process for the remaining bread slices.
• Serve warm with a drizzle of maple syrup, sliced strawberries, and a dusting of confectioners’ sugar, if desired.

• Preheat the oven to 325°F and line a baking sheet with parchment paper.
• In a large bowl, combine oats, quinoa, pumpkin seeds, walnuts, coconut flakes, wheat germ, cinnamon, and salt.
• Set aside.
• In a small saucepan, heat coconut oil and maple syrup until it simmers.
• Remove from heat and stir in vanilla extract.
• Pour the liquid mixture over the dry ingredients and toss to coat evenly.
• In a medium bowl, whisk the egg white until light and foamy, then pour over the granola mixture and toss again.
• Spread the granola onto the prepared baking sheet in an even layer, pressing it down lightly.
• Bake for 30 to 35 minutes, rotating the pan halfway through, until golden brown and fragrant.
• Remove from the oven and let cool completely.
• Break into clusters and store in an airtight container.

Make the Maqui Berry Compote

• In a small saucepan, combine raspberries, strawberries, blueberries, sugar, and lemon juice.
• Cook over medium heat for about 10 minutes until the berries begin to break down.
• Remove from heat and stir in the maqui powder.
• Let it cool completely.
• Assemble the Parfait
• In a mason jar, layer 1/2 cup Greek yogurt, 1/4 cup maqui berry compote, and 1/2 cup granola.
• Repeat the layers to create a second layer of each ingredient.
• Drizzle with honey and serve immediately.

Make the Pie Crust

• In a food processor, combine flour, salt, and sugar.
• Pulse to mix.
• Add butter and pulse until the mixture resembles pea-sized crumbs.
• Slowly drizzle in ice water while pulsing until the dough just comes together.
• Form the dough into a disk, wrap it in plastic, and refrigerate for at least 30 minutes.
• Preheat the oven to 375°F.
• Roll out the dough into a 14-inch round on a floured surface.
• Transfer to a 9-inch pie plate, trim excess dough, fold under the edges, and crimp.
• Chill for 15 minutes.
• Line with parchment paper, fill with pie weights or beans, and bake for 20 minutes.
• Remove parchment and weights, and bake for another 15 minutes until golden.
• Let cool completely.

Make the Filling

• Cook bacon in a nonstick pan over medium-high heat until golden, about 7 minutes.
• Add shallots and cook until translucent, about 4 minutes.
• Drain excess fat.
• Return pan to heat, add spinach, and sauté until wilted, about 3 minutes.
• Cool the mixture.
• Spread Gruyère over the cooled pie crust.
• Add the cooled bacon mixture on top.
• In a bowl, whisk together half-and-half, cottage cheese, eggs, and yolks.
• Season with salt and pepper.
• Pour egg mixture into the pie crust and sprinkle with cayenne pepper.
• Bake at 375°F for 1 hour to 1 hour 15 minutes, until edges are set but the center jiggles.
• Cool on a wire rack for at least 1 hour before serving.