This Wicked Quiche serves between 16 – 22 hungry hooligans.
Ingredients
- 1/2 cup Cheddar – shredded
- 1/2 cup Brie – shredded
- 1/2 lb. Sirloin Philly Meat – chopped
- 1/2 lb. Chicken Philly Meat – chopped
- 1 large Yellow Onion – chopped
- 1/2 cup Oyster Mushrooms – sliced
- 1 can RO*TEL original – drained about 1/2
- 1/2 cup Fresh Spinach – loosely chopped
- 1/2 Red Onion – chopped
- 2 Garlic Cloves – roasted and chopped
- 1 tblspn – Ancho Chipotle spice powder (Spice Island is good enough)
- 2 tblspns – Olive Oil
Preparation
Chop up the all the ingredients except the garlic. I recommend leaving the spinach and red onion alone too, until just before you put all the ingredients together.
Preheat your oven to 400 deg. and make a small foil tray to roast the garlic in. Put about 1/2 tablespoon of the olive oil in the foil tray and roll it around with the garlic to get a good coating on the cloves. Put this in the oven for about 5-10 minutes and remove as soon as the cloves start to char. Set aside and allow to cool. If you’re making this up the day before final cooking you can turn the oven off.
In a large skillet or pot, over medium high heat put in the remaining olive oil and the chopped yellow onion and stir until they start to caramelize. Add a little water to de-glaze the skillet and cook for another 5 – 10 minutes to get just a little more caramelization. Add in the beef and allow to cook together for about 5 minutes. Then add in the chicken and mushrooms and cook, while stirring occasionally, for another 5 to 10 minutes. Then add in the RO*TEL and reduce the heat to a medium low. Allow this to cook for another 15 minutes, stirring occasionally, or until the fluids from the RO*TEL is reduced by at least half. Remove from the heat and allow to cool.
This is where I usually shred the cheeses and mix them together thoroughly. If the mixture is cool enough to not melt the cheese, mix it in with 1/2 of the cheese mixture in a large bowl. If you’re assembling later, cover and refrigerate.
Also the garlic should be cooled enough to be chopped up now too, or you can wait until you chop up the spinach and red onion to finish this chopping. If you are going to do the final assembly later, you should store the un-chopped red onion, spinach and garlic until you get ready to assemble.
Final Assembly and Cooking
Preheat the oven to 375 deg. Chop up the red onion, spinach and garlic and mix into the filling mixture in the large bowl. Put the prepared contents evenly into the two pie crusts. Mix the standard base quiche mix and add in the 1 tablespoons of Ancho Chipotle puree. Whip that up for about 2 to 4 minutes and pour into the pies. Top with the remaining half of the cheese blend. Pop them into the oven for 30 – 40 minutes, or until the cheese starts to turn brown. Remove and either serve or pack in the bag for the rink.