Almost every hockey player knows that one of the best recovery foods is comprised of either beef or chicken, tomatoes and pasta. If you’ve ever been around a game that goes to multiple overtime periods, you’ll find trays of meaty lasagna or other meaty pastas being devoured by the players in the overtime intermissions. So why not make a quiche. Here is and update to the original Lasagna Quiche from the Real Men DO Eat Quiche cookbook. This actually makes mini-lasagna in each pie pan, instead of what we came up with before.
Serves: 16 – 22 (2 Quiches)
Ingredients
- 1 lb Hamburger
- 1 lb Italian Sausage
- 2 Tbsp Olive Oil
- 1 large Onion, finely chopped
- 1 Shallot, finely chopped
- 4 cloves Garlic, finely chopped
- 2 Tbsp Pepper
- 1 Tbsp Salt
- 1 tsp Cinnamon
- 2 cups Porcini Mushrooms (chopped)
- 1 cup Spaghetti or Bolognese Sauce (pick your favorite)
- 12 pieces of Lasagne Pasta
- Base Quiche Mix
- 6 tsp Butter
- 2 Pie Pans
- 1 cup Mozzarella Cheese, shredded
- 1 cup Parmesan Cheese, shredded
Preparation
In a large skillet or pot over medium-high heat add the Olive Oil. When the oil is hot, add in the Onions, Shallots and Garlic and stir. After about 2 minutes add in the Pepper, Salt and Cinnamon and continue to stir until the onions are soft and translucent, about 2 minutes more. Add in the Beef and Sausage and raise the heat to high. Continue cooking this until the meat is just starting to brown, about 5 – 10 minutes. Add in the mushrooms and continue cooking for another 5 – 10 minutes, stirring frequently. You’ll know your done, when the meat is starting to get a crisp browning and the mushrooms have soaked up most of the grease. Remove and stain to reduce the grease. If you want you can use the grease later in the Spaghetti Sauce and Base Quiche Mix to add flavor, I don’t because this makes a greasy quiche. Put the strained mixture in a container and refrigerate until final assembly.
Although I’m told that some Lasagne Pasta doesn’t need to be cooked first, I cook it by the instructions anyway. Instead of cooking these in a large pot with a lot of water, I’ve taken to using a skillet or large pot with just enough water to cover the pasta. To the water I add a dash of Olive Oil and Salt. Then when the water is boiling, add in the pasta and cook for about 6 – 8 minutes. This is a little faster and uses a whole lot less water. Strain the water out and put the pasta back in the hot pot and add in 4 teaspoons of butter and make sure this is all melted and fully coating the pasta. If you need to add a little heat to get this done. Transfer the pasta to a container and refrigerate until final assembly. If you want to you can line your pie pans with 1 teaspoon of butter each and refrigerate.
Final Assembly and Cooking
Preheat the oven to 375 degrees. Prepare the Base Quiche Mix in a large mixing bowl as you normally would. Add in the Spaghetti or Bolognese Sauce and continue to whisk for an additional 3 minutes.
Place one layer of pasta in the bottom of each pie pan. Then spoon in a layer of the meat mixture. Slowly add the eggs/sauce mixture to form a layer. Top this is a thin layer of the shredded cheeses. And repeat this step until almost to the top edge of the pie pans. Three layers is usually enough. Top the last layer with all of the remaining cheese.
Place in the oven and cook for 30 – 40 minutes. Keep an eye on the cheese so that you don’t burn it, but a little browning makes for a good flavor. Remove from the oven and either serve or pack it up for the rink.