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Wild Mushroom Bacon Quiche

One of the guys had been out foraging in the mountains, and he came back with these strange looking mushrooms. He suggested putting these in this weekends quiche. Being careful, I watched him eat some of them to see if he’d get sick. He didn’t so I guess they are safe to eat. We worked together to come up with this combination to make this Wild Mushroom Bacon Quiche.

Wild Mushroom and Bacon Quiche
Wild Mushroom and Bacon Quiche
This would taste good with just about any kind of mushrooms, but these particular ones that we used were something that I hadn’t seen before. These are wild Chanterelles and they need to be dried out a bit to be useful in a quiche.

Wild Chanterelle Mushrooms
Wild Chanterelle Mushrooms
As you dry sauté them, drain the liquid that boils off. You can use this as a mushroom stock to add a little extra flavor either to the eggs or some other dish. After extracting this extra moisture, they will be ready for final cooking and you can use either the Bacon grease or simply butter to finish off the sauté of the mushrooms. Or if you want to try this without the bacon, it will still be quite tasty.

Serves 8-10 (one Quiche)

Ingredients

  • 1 – 1/2 cup Wild Mushrooms
  • 1/2 pkg Sliced Pecan Wood Smoked Bacon
  • 1/2 cup Sliced Shallots (about 2 – 3 bulbs)
  • 1 tsp Olive Oil
  • 2 Tbsp Butter
  • 2 tsp Pepper
  • 2 tsp Salt
  • 3 oz Plain Greek Yogurt
  • 4 oz Heavy Whipping Creame
  • 4 Large Eggs
  • 1/2 cup Shredded Asiago Cheese
  • 1 Tbsp Honey Glazed Pecans (Optional)
  • 9 inch prepared Pie Crust

Preparation

To properly prepare the wild mushrooms, first wash then and then in a skillet sauté them dry to extract the liquids over medium high heat. You’ll want to drain the liquids as it boils out of the mushrooms to speed up this process. But you should be done in about 10 minutes. You don’t want to brown them yet, just dry them out. When all the liquids appear to be boiled out, remove from the skillet and allow to cool.

Prebake your pie crust according to the instructions on the package.

Take the chopped and sliced shallots and sauté them over medium high heat with a dash of olive oil and a sprinkle of salt and pepper, just to sweat them down for about 5 minutes. Remove from the skillet and allow to cool. Then store properly until final assembly.

Then cut the bacon up into 1/2 inch long pieces and cook them in the skillet until brown. Remove and place on a paper towel to absorb the grease. When cooled and drained, properly store until final assembly. If you want you can reserve the grease and use it for the final cook of the mushrooms, but I think butter helps keep the flavors separated.

The final cooking of the mushrooms is done by sautéing them in a skillet over medium high heat with the butter and a sprinkle of salt and pepper. This should go until most of the butter has been absorbed into the mushrooms. It should take about 5 minutes. Remove from heat and properly store until final assembly.

Final Assembly and Cooking

Preheat the oven to 375 F. Combine all of the ingredients prepared above into the pre-baked pie crusts and loosely mix so that there is room for the egg mixture. In a large mixing bowl, combine together the Eggs, Yogurt, Cream and mix together with a whisk. Beat for about 4 minutes, adding salt and pepper to taste about halfway through the beating. Pour this mixture slowly over the ingreadents in the pie crusts to allow the eggs to work their way into all of the filling. Top this with the shredded Cheese and let it set for about a half minute. Optionally, top with the Honey Glased Pecans and pop it right into the oven. Cook for 35-40 minutes or until a the top is a full golden brown. Remove and serve or pack it up for the rink.

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Mango Habanero Chicken Quiche

This is another one that was inspired by a meal that I had a few weeks ago. Qdoba has added some new items to their menu and and a couple taste good. I thought one in particular would make a great modification to one of our early quiches. And I thought that I’d try to make this as simple to make as possible. So I decided to use all off the shelf products to make this work. So here is a Mango Habanero Chicken Quiche that also has some Mango Candied Bacon included for fun.

Mango Habanero Chicken Quiche with Mango Candied Bacon
Mango Habanero Chicken Quiche with Mango Candied Bacon
All of these ingredients are simply off the shelf products and require a minimum of preparation so that you don’t need to spend a bunch of time working on preparation. Just a little bit of cooking, some mixing and your done. I originally intended to make this into a Tourtiere but changed my mind as this was meant to be simple. And if you want to taste what this tastes like, minus the eggs, try a chicken burrito from Qdoba and add their new seasonal mango salsa. They taste almost the same.

And for a bonus, if you don’t want to use the Mango Candied Bacon in the quiche, you’ve got yourself a real good snack.

Serves 8 – 12 ( one quiche)

Ingredients

Filling

  • 1/4 – 9 oz jar of Major Grey’s Chutney
  • 1/2 lb Chicken Breast
  • 2 tsp Olive Oil
  • 1/2 – 15 oz can Pinto Beans
  • 1/2 – 15 oz can Southwest Corn or Corn with Peppers
  • 1/4 to 1/2 – 10 oz can RO*TEL diced Tomatoes with Habanero (depends on how spicy you want it)
  • 1/4 cup sliced Green Onion
  • 1/2 – 7 oz cup Fage Yogurt (2% has a little better flavor)
  • 1/4 cup Half and Half
  • 4 large Eggs
  • 1/4 cup shredded Italian Blend Cheese (or if you want it fancy Smoked Gouda is good too)
  • 9 in Pie Pan with Pie Crust (I used a pre-made pie crust for the one in the picture)

Mango Candied Bacon

  • 1/2 lb Bacon (use your favorite cut, just not too thick)
  • 1/4 – 9 oz jar of Major Grey’s Chutney
  • 1 – 2 Tbsp Red Chile Flakes
  • 1 tsp Ground Black Pepper

Preparation

Mango Candied Bacon

Preheat the oven to 375 F. Remove the bacon from the package and lay out the bacon on top of a cooking rack placed in a lined cooking sheet so there is no overlap of the bacon strips. Using either a fork of a brush, spread out an even layer of the Chutney over the top of all the bacon. Then evenly sprinkle on the Chile Flakes and Pepper. Put it in the oven and cook for 20 – 30 minutes, or until it’s just starting to turn brown. Remove from the oven and allow to cool. When cooled remove from the tray and chop into bit sized pieces. A good quarter of these always get eaten before making it into the quiche. But put them away until ready for final assembly.

Quiche Filling

While the Bacon is cooking you can chop up the chicken breast into nugget sized pieces. Pour the Olive Oil into a small cup or bowl, and lightly coat the chicken pieces. Then prepare a cooking sheet by lining it with foil and evenly distribute the chicken pieces on the sheet. If you like, sprinkle lightly with a little salt and pepper. Place in the oven and cook for 20 – 30 minutes, turning over halfway through cooking. The chicken should start to turn lightly brown. Remove from the oven and allow to cool until you can handle them easily. Then chop them up a little more into 1/2 inch cubes. Store properly until final assembly.

While all that is cooking, get a mixing bowl and open and drain the Beans, Corn and RO*TEL. Save about 2 Tbsp of the RO*TEL liquid (be careful as this makes it spicier) to mix into the eggs later. Put the Beans and Corn into the bowl and mix completely. Put the RO*TEL in another container if you want to layer this into the quiche. All this does is make the top a little more colorful. Store these properly until ready for final assembly.

And lastly if your using a prepared pie crust cook it according to its instructions.

Final Assembly and Cooking

Preheat the oven to 380 F. In a large mixing bowl, combine the Chicken, Bacon, Beans and Corn and thoroughly mix. Put this mixture into the prepared pie crust. Top with a layer of Cheese, RO*TEL Tomatoes and the sliced Green Onions. Then combine in a mixing bowl the Yogurt, Half and Half, Eggs and the liquid from the RO*TEL that you reserved earlier. Beat this mixture with a whisk until frothy. Pour this over the filing in the pie crust, shake it up a little to make sure the egg mixture fills all of the spaces in the crust. Top with a little salt and pepper to taste, and put it in the oven for about 40 minutes, or until the top is a golden brown. Remove from the oven and either serve or pack it up for the rink.

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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.

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Sriracha Bacon Cheese Burger Frittata

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Sriracha Bacon Cheese Burger Frittata
Sriracha Bacon Cheese Burger Frittata

We are seeing all these fancy designer burgers making it out from the specialty burger shops to the fast food joints.  Some are pretty good, so we had to get in on the action.  Making a batch of bacon with a Honey Sriracha sauce coating, got this one going.  We made this using the original cheese burger style quiche but added in the fancy bacon and a few other choice ingredients.

Ingredients

Honey Sriracha Bacon

  • 1 pkg Thick Sliced Bacon (at least 12 slices)
  • 4 Tbsp Honey
  • 6 Tbsp Sriracha
  • 2 Tbsp Soy
  • 2 tsp ground Black Pepper

The Rest

  • 1 – 1/2 lb Ground Beef, 80/20 is best
  • 1 medium White Onion, chopped
  • 1 Egg
  • 2 tsp Black Pepper, ground
  • 1 tsp Sea Salt, ground
  • 1/4 cup Green Onion, chopped
  • 1 large Beefsteak Tomato, chopped
  • 1/4 cup Blue Cheese Dressing
  • 6 Tbsp Sriracha
  • 1 – 1/2 cup Swiss Cheese, shredded
  • Base Quiche Mix, with 2 extra Eggs
  • 2 pie pans

Preparation

Honey Sriracha Bacon

Preheat the oven to 350 degrees.  In a small pot over medium heat, mix together the Honey, Sriracha and Soy Sauce and bring to a slight boil for 2 minutes.  Stirring the whole time.  Lower the heat to keep warm.  On a baking tray lined with foil, place a baking grill and then cover with slices of bacon laid with a little overlap between slices.  Then brush the top side liberally with the honey sriracha sauce.  Place in the oven for 10 – 15 minutes, keeping an eye on it so that the top is just starting to turn dark brown.  Remove, drain the grease and flip the bacon over.  Then brush the bacon again with the honey sriracha sauce.  Return to the oven for another 10 15 minutes, making sure that you don’t burn it.  Remove, drain and allow to cool.  When cooled chop into 1/2 inch pieces.  Refrigerate until final assembly.

The Rest

In a large mixing bowl, mix the Ground Beef, Chopped White Onion, Egg, Pepper and Salt together thoroughly.  If there is any Honey Sriracha Sauce left, mix that in too, just for fun.  Cover and refrigerate for 30 minutes.  Now would be a good time to chop up the Green Onion and Tomato and put them in separate container and refrigerate until final assembly.

You can finish the burgers by either pan frying or fire grilling.  I prefer the grilling method, but both are done on high heat.  When your ready, take the meat out of the refrigerator and form into patties just like you would for making burgers.  Cook these until medium well, no pink inside and a little char on the outside.  Remove from heat and allow to cool to room temperature.  Then chop them up into smaller chunks, or hand tear them up, no larger than 3/4 inch.  Refrigerate until final assembly.

Final Assembly and Cooking

Preheat the oven to 375 degrees.  Line the pie pan with either a thin coating of olive oil or coconut oil.  Mix into the pans equal amounts of the bacon, hamburger and tomato.  Add in a little of the shredded Swiss Cheese as well.  Prepare the base quiche mix, with 2 extra Eggs, and add in the Blue Cheese Dressing and 6 tablespoons of Sriracha.  Mix this thoroughly with a whisk and gently pour over the ingredients in the pie pans.  Top with the remaining Swiss Cheese and Green Onions.  Cook in the oven for 30 -40 minutes, until the cheese starts to brown.  Remove and either serve or pack it away for the rink.

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New England Clam Chowder Quiche

New England Clam Chowder Quiche
New England Clam Chowder Quiche

We’re going to skate well before the Super Bowl kick off, but we already know who is going to win, so we’re going to make this quiche in their honor.  And to keep some of our Boston bred team-mates happy.  They’ve been complaining about all the spicy dishes.

Basically this takes the standard New England Clam Chowder and folds it into a quiche.  It tastes like Clam Chowder, and that’s what counts.  This is just a little cheesier than normal so if you don’t like all the extra cheese, you should trim the recipe to your liking.

Serves 16 – 22 (2 Quiches)

Ingredients

  • 1 large Onion, finely diced
  • 3 Celery Stalks, chopped
  • 4 Tbsp Unsalted Butter
  • 4 Tbsp All-Purpose Flour
  • 2 cups chicken or vegetable Stock
  • 2 (10 oz) cans of Chopped Clams in Juice
  • 1 cup Heavy Cream
  • 3 or 4 Potatoes, cubed to 1/2 inch
  • Salt and Ground Black Pepper to taste
  • 2 cups Medium Cheddar Cheese
  • 1 bunch Chives, chopped
  • 2 Pie Crusts
  • Base Quiche Mix – adjusted to 1/4 pt of Half and Half

Preparation

Using a large pot over medium-high heat, melt the Butter.  Add in the Onions and Celery and saute until the Onions are translucent and the Celery has softened, stirring often.  Add in the flour and stir well until there are no clumps of flour.  Pour in the Stock, and just the Juice from both cans of Chopped Clams, Heavy Cream and Potatoes and stir.  Bring to a slow boil, stirring often, until the mixture thickens. Then reduce the heat to medium-low and continue to cook 20 minutes, stirring often.  This will be done when the potatoes are nice and tender.  Add Salt and Pepper to taste.  Then remove from heat and strain the mixture to separate the solids and liquids.  Reserve both in separate containers until ready for final assembly.  Add the Clams to the cooled solids container and mix thoroughly.

Final Assembly and Cooking

Preheat your oven to 375 degrees.  Fill the prepared pie crusts equally from the solids container to make the filling.  In a large mixing bowl, fold in the adjusted Base Quiche Mix into the liquids you separated before and thoroughly whisk.  Pour that gently over the filling in each pie crust.  Sprinkle the Cheese equally over each crust and top with a sprinkling of the chopped Chives.  Into the oven for 30 – 40 minutes or until the Cheese starts to brown.  Remove when ready and either serve or pack them up to take to the rink.