Posted on

Georgian Style Sausage Quiche

After coming back from Georgia, the country not the state, I’ve missed some of the great food that I had while there. I made this recipe trying to capture the great flavors of the Georgian food that I had and make it into a quiche form. The fellas seemed to like it, but that could be just because it was different.

Georgian Style Sausage Quiche
Georgian Style Sausage Quiche

To make this Georgian Style Sausage (Abkhazura or Kupati) Quiche you’ll need some unconventional ingredients for a quiche. Specifically, Savory, Coriander, Walnuts and Pomegranate seeds. Georgian like different seasonings that are from the various cultures that are all around them, along with their own unique favorite to add to almost everything, walnuts. I also used a Cheesy Potato Crust for this one just to mix things up a little more. Most won’t have access to the flavorful Georgian Cheeses used in this so I’ve provided slightly weaker alternatives.

Serves 8 – 12 (one quiche)

Ingredients

Crust

  • 1/2 Cup Simply Potatoes Southwestern Hash Browns
  • 1 – 9 in. Pie Pan
  • 1/2 Cup Shredded Imeretian Cheese or Mozzarella (or any tasty Italian Blend)

Sausage

  • 1 lb. ground Pork or Pork Sausage
  • 1/2 finely chopped Onion
  • 2 finely chopped Garlic Cloves
  • 1/2 Tbsp Savory Spice
  • 1 Tbsp Coriander Seed
  • 1 Tbsp Chili Flakes (Ground Fenugreek Seeds if you want to be authentic)
  • 2 Tbsp Pomegranate Juice
  • 1 Tbsp Ground Pepper
  • 1/2 Tbsp Sea Salt

The Rest

  • 2 Tbsp Olive Oil
  • 1/4 Cup Chopped Pepper
  • 1/2 Cup Chopped Walnuts
  • 1/4 Cup Pomegranate Seeds
  • 1/4 Cup Shredded Sulguni Cheese or Smoked Gouda as a close substitute
  • 4 large Eggs
  • 1 Tsp Ground Pepper
  • 1 Tsp Sea Salt
  • 3 oz. Greek Yogurt
  • 1/4 Cup Half and Half

Preparation

I like to use fresh Pomegranate Seeds and Juice. To make this, take one whole pomegranate, cut it in horizontally in the middle. Then take each half and pull out the sides gently to loosen up the insides. Then hold the pomegranate half over a bowl and smack it sharply with a wooden spoon on the outside of the fruit. The seeds should easily drop out into the bowl. Pick out any of the white supporting tissue and discard. This will yield about 1/2 Cup of pomegranate seeds. Take half of the seeds and refrigerate them until ready for final assembly. Put the other half in a blender or food processor and turn into a juice. You can strain it if you want to really make it a juice, but I just let it set for a bit to settle out the sediment and carefully pour the juice out for the sausage. This whole process takes about 10 minutes to do.

First lets mix the sausage ingredients together. In a large mixing bowl combine all of the sausage ingredients and mix thoroughly.  Cover and refrigerate for at least 30 minutes.

Then lets get the crust done and out of the way. Preheat the oven to 400 F. In a large mixing bowl, combine the hash browns and Imeretian or Mozzarella and mix thoroughly. Lightly coat the pie pan with olive oil. Then place the cheese and potatoe mixture into the pie pan and press up the sides of the pan and onto the base to form a crust in the pan. Pop this into the oven for 18 – 20 minutes or until the cheese and potatoes are starting to brown. Remove and allow to cool until ready for final assembly. Refrigerate if assembly is tomorrow.

In a large frying pan or pot, over medium high heat, add some olive oil. When the oil starts smoking, add in the sausage mixture chopping it into large chunks and cook until browned on all sides. Remove from heat and drain the fat off and allow the sausage to cool on a paper towel to further remove the grease. Once cooled pack it away and refrigerate until ready for final assembly.

Chop up the pepper into 1/2 inch chunks and refrigerate until ready for final assembly.

And last but not least, using a food processor or mortar and pestle, finely grind up the Walnuts and refrigerate these as well. This will make about 1/4 cup when done.

Final Assembly and Cooking

Preheat the oven to 380 F. In a mixing bowl combine the sausage, chopped peppers and about 2/3 of the Walnuts and Pomegranate Seeds each. Mix thoroughly and place into the pie crust. In another mixing bowl, combine the Eggs, Yogurt, Salt, Pepper and Half and Half and beat until uniform and starting to froth, about 3 minutes. Pour this mixture into the pie pans to cover the sausage mixture completely. Top with the shredded Sulguni or Smoked Gouda Cheese. Then sprinkle the remaining crushed Walnuts on top. Bake in the oven for 40 minutes or until the cheese is a golden brown. Top with the remaining Pomegranate Seeds and it’s ready to serve or pack it up for the rink.

Posted on

Chipotle Beef Quiche

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.

Chipotle Beef with Corn Salsa
Chipotle Beef with Corn Salsa
This one was inspired by a recent lunch at Chili’s. I’m guessing that Chili’s made their own version of a Chipotle’s burrito in bowl form, but who knows. They call theirs “Chipotle Fresh Mex Bowl” and this is just different enough that it got my interest. And it tasted good enough to try making it a quiche that tastes similar. The ingredients in this are pretty standard, except for the Chipotle Pesto Sauce that is drizzled all over it. It’s quite tasty and as usual, this disappeared quickly after the skate.

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.

Posted on

Asparagus Bacon Quiche

I’ve been trying to refine this Asparagus Bacon Quiche for a couple of months now. It just never seemed to taste right until I tried some extra ingredients.

Asparagus Bacon Quiche
Asparagus Bacon Quiche

Now I think it is pretty close to as good as its going to get. The addition of the Sun Dried Tomatoes brings an extra flavor that just seemed to be missing.  And the yogurt in the quiche base makes it fluffy and creamy.

Serves: 18-22 (Makes 2 Quiches)

Ingredients

  • 12 – 14 Asparagus Spears
  • 10 – 12 slices of Bacon (good quality apple wood smoked is best)
  • 12 – 14 Sun Dried Tomatoes (in Oil)
  • 2 Tbsp Olive Oil
  • 2 Tbsp Salt, divided
  • 4 Tbsp Ground Pepper, divided
  • 8 Large Eggs
  • 1/2 pt Half and Half (or Whipping Cream)
  • 3/4 cup Greek Yogurt
  • 1 1/2 cup Gruyere Cheese, shredded
  • 2 prepared Pie Crusts

Preparation

Preheat oven to 400 F. Chop the bottom 1 1/2 inch off of each Asparagus Spear, and place the spears in a plastic back with the Olive Oil and 1 Tbsp of Salt and 2 Tbsp of Ground Pepper.  Shake this up to fully coat the Asparagus Spears. Then let them sit for about 5 minutes. Make a cooking tray big enough to hold the spears in one layer out of foil by turning up the edges of the foil.  Place this on a cookie sheet and fill the foil tray with the Asparagus Spears. Also foil line another cookie sheet that has a cooling rack, spread out the Bacon in a single layer edge to edge. The foil makes handling all the grease a little easier.

Put both trays into the oven and cook for 10 – 12 minutes. Then flip the bacon and the asparagus and return to the oven. Cook for another 10 – 12 minutes. Remove from the oven and place both items on paper towels to drain the remaining grease. When cooled enough to handle, cut the bacon and asparagus into 3/4 inch pieces. Set these aside until final assembly.

Remove the Sun Dried Tomatoes from their container and chop into 3/4 inch chunks and set aside until final assembly as well.

Final Assembly and Cooking

Preheat oven to 375 F. Add half of the prepared ingredients into each of the pie pans and mix evenly along with half of the shredded cheese. Prepare the base quiche mix, as usual except you’ll need to add to this the Greek yogurt and 1 Tbsp of Salt and 2 Tbsp of Ground Pepper.  You should save a little Pepper to sprinkle on top of the quiche before you put it in the oven, but that is merely cosmetic. Pour the completed quiche mix over the ingredients and agitate them a little to get things to float up off the bottom of the pan a bit. Top with the remaining cheese and optionally sprinkle with Ground Pepper.  Place into the oven and cook for 35 – 45 minutes or until the cheese on top starts to brown. Remove and either serve or pack up to take to the rink.

Posted on

Mexiterranean Quiche

Mexiterranean Quiche
Mexiterranean Quiche

This quiche was inspired by some recent searches for ways to add extra fiber to our diets.  We stumbled across some well seasoned and fried to a crisp chickpeas and decided to combine this with some old school pan fried chicken.  Might as well add some green chile prepared using the same frying method.  Brings a little extra heat to the game.  The name for this quiche was provided by one of the boys as I was describing what was in it.  Mexiterranean quiche taking some of the goodness of the Mediterranean dishes that use the chickpeas (otherwise served as Hummus) combined with the medium heat of the Green Chile Peppers.  And it was all charred in a cast iron skillet to get a nice crispness to the bite.

Ingredients

  • 3 Tblspn Olive Oil (Avacado Oil is a good substitute)
  • 2 – 15 oz can of Chickpeas
  • 1/2 tspn Cayenne
  • 1 tspn Paprika
  • 1 tspn Cumin
  • 2 tspn fresh Parsley, chopped and divided
  • 1 tspn Salt, divided
  • 2 tspn Pepper, divided
  • 2 Chicken Breasts
  • 1/2 cup Chicken Broth or Stock
  • 1/4 cup Flour
  • 3 Anaheim Green Chile Peppers, seeded and chopped in 1/2 inch chunks
  • 16 oz Queso Fresco or Fetta Cheese, crumbled
  • 1/2 cup Mozzarella Cheese, shredded
  • 15 oz Plain Greek Yogurt
  • 1/2 pt Half and Half
  • 9 large Eggs
  • 2 prepared pie crusts

Preparation

First, drain and rinse the chickpeas in a strainer and pat dry with paper towels.  Chop up the chile peppers.  Slice the chicken breasts in half or, my preference, hammer the chicken until about 1/4 inch thick.  Spread a coating of oil over the chicken and lightly coat both sides with 1 teaspoon of Parsley, salt and pepper and let rest for at least 5 minutes.

In a large mixing bowl, combine the rinsed and dried chickpeas with 1 tablespoon of oil.  Add in 1/2 teaspoon of Cayenne, 1 teaspoon each of Paprika and Cumin, and 1/4 teaspoon of Sea Salt.  Mix thoroughly until all of the chickpeas are well coated with the spices.  Get out your well seasoned cast iron skillet and heat it up using the highest heat possible and carefully put 1 teaspoon of oil into the skillet and wait until it starts to smoke.  Then put in the seasoned chickpeas and cook until they are browned on at least 2 sides.  Be careful as some of them may pop and spray a little oil at you.  Cooking these should take about 7 – 15 minutes, depending on your heating surface.  When done, remove from the skillet and store separately until ready for final assembly.

Carefully wipe the skillet clean with a paper towel.  Continue heating the skillet over high heat.  Add another tablespoon of oil and when it starts to smoke, add in the chopped chile peppers with a dash of salt and fry until the peppers start to char, about 5 minutes.  Stir a bit and fry for another couple of minutes.  Remove the peppers from the skillet and store separately until final assembly.

Reduce your heat to medium-high.  Again, carefully wipe the skillet clean and add 1 tablespoon of oil.  When the oil starts to smoke again, fry the Chicken Breasts for about 5 – 7 minutes per side.  You want the meat to have a good light browning.  Then slice up the chicken into no larger than 1/2 inch chunks.  Continue to fry for another couple of minutes.  Remove the chicken chunks from the skillet and place in a container.  Add the chicken broth to the skillet and stir in the flour slowly until you’ve completely deglazed the skillet.  Boil this down to form some gravy.  Pour the gravy over the chicken chunks and allow to sit for at least 15 minutes or store until ready for final assembly.

Final Assembly and Cooking

Preheat the oven to 385 F.  Combine the chickpeas and chicken in a large mixing bowl.  Half this mixture and spread each half into each pie crust.  Halve the green chile chunks and spread each half across the top of the filling in each crust.  Now spread across the top half of the crumpled Queso Fresco or Fetta cheese.  Mix together the Yogurt, Eggs and Half and Half, if you want add some salt and pepper to taste and whisk for at least 5 minutes.  Carefully pour the eggs mixture over the pie fillings until fully covered.  Then sprinkle the remaining Queso Fresco or Havarti over the top.  Top this with an even coating of the Mozzarella and sprinkle each with a 1/2 teaspoon of Parsley.  Place the pies into the oven and cook for 35 – 45 minutes, until the cheese starts to brown and the center of each pie is firm.  Remove and serve or pack it up for the rink.

Posted on

Shakshouka Pashtida

Member Content
Shakshouka Quiche
Shakshouka Quiche

Shakshouka, from the Hebrew word leshakshek meaning “to shake”, is a spiced, egg and tomato dish that is part of the popular Israeli Breakfast, that is served at nearly every hotel in Israel and also a few hotels across the world that cater to Israeli tourists.  This takes the traditional method of preparation and turns it into a Pashtida (quiche in Hebrew) or frittata.  And as an extra bonus this one is vegetarian, or at least as vegetarian as we will ever get here.  The guys don’t usually like vegetarian, other than donuts, but this one seemed to popular.

Serves: 16 – 22 (2 quiches)

 Ingredients

  • 3 Tbsp Olive Oil
  • 2 – 15 oz can of Roasted Tomatoes
  • 2 Bell Peppers
  • 1 Large Onion, finely chopped
  • 6 cloves Garlic, finely chopped
  • 1 Tbsp Cumin
  • 1 tsp Salt
  • 1 Tbsp Pepper
  • 2 Tbsp Paprika
  • 1/4 cup Parsley or Cilantro, finely chopped
  • 2 pie crusts
  • 8 eggs
  • 12 oz Ricotta Cheese
  • 1/2 cup Mozzarella, shredded
  • 1/2 cup Havarti Cheese, shredded

Preparation

Chop up the peppers, onion and garlic.  In a large skillet or pot (cast iron skillet is best) over high heat, heat up the olive oil until it starts to shimmer.  Then add the Onions and Garlic and cook until turning translucent and getting about to char, about 7 minutes.  Add in Peppers and continue cooking until the peppers are starting show some char on them as well, another 5 minutes.  Then reduce the heat to medium and add in the Roasted Tomatoes, drain them first to save cooking time.  Also add in half of the Salt and Pepper and all of the Cumin.  Simmer, stirring occasionally, uncovered for about 20 – 30 minutes or until the mixture is very dry.  Remove from heat and allow to cool or refrigerate until ready for final assembly.

Final Assembly and Cooking

Preheat the oven to 375 F.  Prepare the pie pans, coating the bottom with a little olive oil then placing the crust dough into the pans.  In a large mixing bowl, beat together the Eggs and Ricotta Cheese and the remainder of the Salt and Pepper and about 3/4 of the Paprika,until frothy, about 5 minutes.  Move the vegetables prepared before into the pie pans and spread about evenly.  Top this with an even layer of the Havarti Cheese.  Then Pour the egg mixture evenly over the vegetables in the pie pans and poke and agitate a little bit with a fork to make sure the eggs and the vegetables mix a little bit.  Then top this with the Mozzarella Cheese and the Parsley, I prefer using Cilantro.  Sprinkle the remaining Paprika on top as well.  Place in pies the oven and cook for 30 – 40 minutes, or until the center is firm and the cheese is a little browned.  Remove from the oven and serve or pack them up for the rink.