Sorry that we’ve been away for the last couple of weeks, there hasn’t been any ice available for us due to a big USA Hockey Camp, so no need to cook. And to make matters worse, we were going to post a recipe for Georgian Khinkali but every batch we make fails in some way. So we made this Chipotle Beef Quiche, because we knew it would be successful.
And on a side note, going foward the ingredients portions will be sized for one quiche, since most people will only cook a single pie at a time.
Serves 8 – 12 (1 Quiche)
Ingredients
- 1 8 – 10 oz. portion of Flank Steak (or other cut to your preference)
- 1/2 14.5 oz. can of Roasted Sweet Corn
- 1/2 14.5 oz. can of Black Beans
- 1/4 Red Onion (finely chopped)
- 1 Jalapeño (seeds removed and finely chopped)
- 1/4 cup cooked Rice
- 1/4 cup Cilantro (finely chopped)
- 1 Lime (halved)
Chipotle Pesto
- 2 Chipotle Peppers in Adobo (remove seeds for less heat)
- 3 Tbsp Hummus or Ground Chickpeas (use Pine Nuts for a traditional flavor)
- 1/4 cup fresh Cilantro (chopped)
- 2 cloves Garlic (grated)
- 1/4 cup Queso Fresco (crumbled)
- 2 – 3 Tbsp Olive Oil
- 1 tsp Salt
- 1 tsp Ground Pepper
Quiche Filling
- 4 large Eggs
- 4 oz. Greek Yougert
- 4 oz. Half and Half
- 1/4 cup shredded Habanero Jack Cheese
- 1/4 cup Tostada Strips
Preparation
Prepare and grill the flank steak in the manner that you find best. But my favorite is to simply sprinkle some salt and pepper or Monterrey Seasoning on each side and grill till medium on an open flame. Then let it rest while you prepare the other portions.
The Chipotle Pesto is made by in a food processor or blender, by first blending together the grated garlic and olive oil. Allow that to sit for about five minutes before adding the rest of the ingredients. Then pulse the machine while adding in the rest of the ingredients. When everything is in, run the machine for at least another 20 seconds. Remove and store in a glass container until final assembly. This will probably make about 1/2 cup of the Pesto and I recommend only using about 4 oz. in the quiche filling so you’ll have some to snack on. It’s great as a dip or even spread on bread.
The corn and bean salsa is made by combining the beans, corn, onion, jalapeño and half of the chopped cilantro in a mixing bowl. The beans and corn should be drained before mixing. After everything is fully mixed squeeze in half of the lime and mix a little more. Store this in another glass container until final assembly.
Prepare the rice according to the package, and allow to cool until lukewarm. Then mix in the remaining chopped cilantro and squeeze the other half of the lime over the rice. Mix completely and refrigerate in a glass container until ready for final assembly.
By now the meat has rested enough, so chop it into small squares, no larger than 1/2 inch. Refrigerate separately until ready for final assembly.
Final Assembly and Cooking
Preheat the oven to 380 F. Combine the chopped steak, corn and bean salsa and seasoned rice into the pie crusts and make sure they are thoroughly mixed. Prepare the egg filling by whisking together the eggs, yogurt, Half and Half and the Chipolte Pesto. I recommend about 4 oz. of the pesto, but a little more doesn’t hurt. Beat until fluffy, adding some salt and pepper to taste. Pour over the other fillings in the pie crust and top with a layer of shredded cheese. Then add the tostada strips on top. Place in the oven and cook for 35 – 40 minutes, or until the cheese just starts to brown a bit. Remove and either serve or pack it up for the rink.