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Smoked Salmon Quiche

One morning I went to visit one of the guys to talk about the first book in this series. When we get down to talk, he gives me a sly look and says, “you need to try this.” Then he disappears for a few minutes, leaving me under the close supervision of his attack poodle. He came back with some hericium (lion’s mane) mushrooms he’d grown in his basement. These were sliced up and cooked in grape seed oil and served with some home smoked salmon that he caught in a local mountain lake. As we sat there enjoying the flavors, we looked up, with that “light bulb going on” expression, and said salmon quiche at the same time. This recipe uses porcini mushrooms as the are a lot easier to get. But if you happen to have some hericium mushrooms in your basement, use them instead.
Serves: 16 – 22

Ingredients

  • 2 Pie Crusts
  • 2 tablespoons unsalted butter
  • 1/2 cup chopped shallot
  • 1 cup chopped porcini mushrooms
  • 3 tablespoons macadamia nut oil
  • 2 cups quality smoked salmon (wild caught salmon is usually best)
  • 2 cups shredded gruyere cheese
  • 1 teaspoon cayenne pepper
  • 1/2 cup chopped fresh dill
  • 1/2 cup shelled chopped pistachios

Preparation

In a frying pan on medium high heat, melt the butter and sauté the chopped shallots till they are turning translucent. Remove from heat and set aside. If you’re using fresh or rehydrated porcinis you should cook them whole in a skillet with the macadamia nut oil for about 5 to 10 minutes over medium high heat. Usually 4 or 5 good sized porcini mushrooms should be enough to make about one cup once chopped into about 1/2 inch chunks. Allow them to cool after cooking and and then chop them up and set aside. Chop the smoked salmon into small 1/2 inch chunks and set that aside till assembly. The pistachios can either be prepared by fine chopping or running a few pulses in a food processor. Keep all these ingredients separate containers until ready to assemble.

Assembly

Preheat the oven to 375. Prepare the usual egg base, except use whipping cream instead of half and half. Add in the shallots, cayenne and dill. Thoroughly mix until just starting to turn frothy. In your prepared crusts, layer in the salmon, mushrooms and about 1/2 of the cheese. Pour egg mixture into the pie crusts over these ingredients. Top with the remaining cheese and pistachios and cook in the oven for 40 minutes.
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Hazed & Infused Mac & 3 Cheese Quiche

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Hazed & Infused Mac & 3 Cheese Quiche w/ Bacon Crust
Hazed & Infused Mac & 3 Cheese Quiche w/ Bacon Crust

This one is for those who like a good beer with their Mac and Cheese. And as usual, it’s got to have bacon, so we take this over the top by including the standard bacon crust to hold the goodies, topped with another bacon crust to surround the goodness with BACON!

Serves: 16 – 22

Ingredients

  • 2 12 oz. bottles/cans of Hazed and Infused Beer from Boulder Beer Company although any good APA will work, but then it wouldn’t be hazed and infused!
  • 4 Bacon Crusts – 2 for the bottoms (in pie pans) and 2 for the tops (just flat)
  • 1 -1/2 cup of your favorite pasta shells for Mac N Cheese.  We like Conchiglie or Shell pasta over the regular elbow pasta but it’s your choice.
  • 1/2 cup of shredded Asiago Cheese
  • 1/2 cup of shredded Gruyere Cheese
  • 1/2 cup of shredded Gouda Cheese
  • 1/2 cup of chopped oyster mushrooms
  • 1/2 cup of chopped baby peppers
  • 2 tablespoons of olive oil
  • 2 teaspoons of ground black pepper
  • 1 teaspoon of salt
  • 1/4 cup panko

Directions

  • Prepare the pasta as directed by the product.
  • In a large pot on medium-high heat, add the olive oil, mushrooms and peppers and saute for about 5 minutes just to get things heated.
  • Add one bottle of beer into this and reduce heat to medium to allow the beer to be absorbed into the contents.  Continue to cook until the liquid has reduced by at least half and add about half of the panko to the pot and mix thoroughly.
  • Once mixed, remove from pot and set aside in a covered container.
  • In the large pot over medium heat, add the other beer, along with the remaining panko and cook uncovered until the mixture is reduced in volume by half.
  • Add in the three cheeses, salt and black pepper and stir until all the cheese has melted.
  • Add back in the mushrooms and peppers, along with the pasta and thoroughly mix.

Final Preparation

  • Preheat the oven to 375 F.
  • With be Mac N Cheese mixture just above room temperature, mix in the Base Quiche Mix and mix thoroughly and place into the bacon crusts that you’ve already prepared.  Or if you want to have this a little chunky, simply fill the quiche pies with the Mac N Cheese mixture and pour the Base Quiche Mix over it.
  • Top with the second pair of bacon crusts and if you want a little crunchy touch, add a light dusting of panko on the top.
  • Into the oven for 30 – 40 minutes or until the panko starts to brown.
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Irish Stew Quiche

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This is a St. Patty’s Day Special.

This Irish Stew Quiche filling that goes great with the Irish Soda Bread Crust, especially for your special St. Patrick’s Day celebration.  This one takes a little effort but is well worth it because of the savory slow cooked filling base.  As always, this recipe is enough for 2 quiches.

Serves: 16 – 22

Ingredients

  • 1 pound lean boneless lamb
  • 1 tablespoon cooking oil
  • 1-1/2 cup peeled turnip cut into 1/2-inch pieces (2 medium)
  • 1-1/2 cup carrot cut into 1/2-inch pieces (3 medium)
  • 1-1/2 cup peeled potato cut into 1/2-inch pieces (2 medium)
  • 1/2 medium onion, cut into wedges
  • 1 cup quick-cooking tapioca
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon dried thyme, crushed
  • 3 cups beef broth
  • 1 cup of shredded Irish Cheddar Cheese

Directions

  • Cut meat into 1-inch pieces. In a large skillet brown meat, half at a time, in hot oil. Drain off fat.  Then in a 3 1/2- or 4-quart slow cooker stir together turnip, carrot, potato, onion, tapioca, salt, pepper, and thyme.  Add the beef broth and stir.  Add the browned lamb and stir.
  • Cover and cook on the low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.
  • Skim the grease off the top when this is all cooked, and save 2 tablespoons of the grease.
  • In a large pot, add the grease you saved in the previous step and add 2 tablespoons of white flour and stir on medium-high heat until the mixture is browned.
  • Add all of the contents of the slow cooker into the pot and stir.  Reduce heat to a low medium heat and simmer uncovered to reduce until the gravy is thick.
  • Remove from heat and allow to cool.  You should have 1 quart of stew.

Final Assembly and Cooking

  • Preheat your oven to 375 F.
  • Prepare the Base Quiche Mix and combine with the stew, mixing thoroughly.
  • Pour into your prepared pie crusts and top with 1/2 cup of shredded Irish Cheddar Cheese on each pie.
  • Into the oven the pies go for 40 minutes or until the cheese starts to turn a little brown.

 

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Irish Soda Bread Quiche Crust

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For your special Irish themed dishes, this quiche crust makes for a special finish that is both tasty and authentic.

This makes two pie crusts.

Ingredients

  • Nonstick cooking spray
  • cups white unbleached bread flour or all-purpose flour
  • tablespoons granulated sugar
  • tablespoon Ener-G baking soda
  • tablespoon Featherweight baking powder
  • large egg
  • 1 cup lowfat buttermilk (with less than 130 mg sodium per 1 cup)*
  • 1/2 cup unsalted butter, melted
  • 1/2 cup dried currants
  • 1/2 cup seedless golden raisins, not packed
  • tablespoon caraway seeds

Directions

  • Preheat oven to 325 F. Lightly coat a 5×9-inch loaf pan with nonstick spray, then dust lightly with flour; set aside. In a large bowl, combine the 3 cups flour, sugar, baking soda, and baking powder. make a well in the center of the flour mixture; set aside.
  • In a medium bowl, lightly beat the egg; add buttermilk and melted butter. Stir in currants, raisins, and caraway seed. Add egg mixture all at once to flour mixture. Stir just until moistened.
  • Turn out dough onto a lightly floured surface. Knead dough by folding and gently pressing dough for 10 to 12 strokes or until dough is nearly smooth. Transfer dough to the prepared loaf pan.
  • Bake on middle oven rack about 1 hour or until a wooden toothpick inserted near the center comes out clean. Cool completely on a wire rack. Can store covered on the counter top or in the refrigerator.
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Base Quiche Mix

This one is key to nearly all of these recipes.  If you don’t use this you’ll be making something other than a quiche.  Since all of our recipes are designed to make two pies that fill two 9-1/2″ pie pans, this is critical to use this mix to add the final touches to your quiche.

This is for making 2 quiches.

Ingredients

  • 8 eggs
  • 1/2 pint of half and half
  • 1/2 teaspoon salt
  • 1 teaspoon pepper

Preparation

Since our quiches’ fillings are usually prepared the prior day and assembled into the pie shells very early in the morning, we usually prepare this so that it’s just a quick whip and pour into the loaded pie shells.  We use a 1/2 quart container to combine all these ingredients and whip them up.  Then keep them refrigerated until final assembly.

Final Assembly

Since this usually happens around 0600 on Sunday mornings, the simpler the better.  After the pie pans are filled with the quiche du jour contents and almost ready to go in the preheated oven,  get this out of the refrigerator.  Whip this up again for a couple of minutes to help make it a little fluffier and add this to the pies.  If the recipe calls for an additional topping this should be your next to the last step before going into the oven.