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Buffalo Wing Cheese Burger Quiche

Buffalo Wing Cheese Burger Quiche
Buffalo Wing Cheese Burger Quiche

At the beginning of Carl’s Jr. attempt to spice up their menu they came out with a buffalo wing inspired featured burger that they called the Buffalo Blue Cheese Burger.  It was pretty good, but didn’t quite have the right mix of flavors, in my opinion.  But it got us working on making a quiche inspired by it and some other ideas.  This Buffalo Wing Cheese Burger Quiche took a few tries to get right.

Serves: 16 – 22

Ingredients

  • 1.5 – 2 lb. 80/20 Hamburger
  • 2 tspn salt
  • 4 tspn black pepper
  • 1 extra egg
  • 1/2 cup of Panko or bread crumbs
  • 1/2 cup – of your favorite buffalo wing sauce (we found Frank’s RedHot Wing Sauce works best)
  • 1 cup – chopped tomato
  • 1 cup – chopped lettuce
  • 1 cup – chopped red onion
  • 1 cup – chopped white onion
  • 1 cup – shredded Swiss cheese
  • 1 cup – crumbled Blue cheese
  • 2 pie crusts

Preparation

Prepare all of the items that need to be chopped by cutting into 1/4 – 1/2 inch sized chunks.  Fine chop the white onions.  You can put the tomato, lettuce and red onion into the same container and return to the refrigerator until final assembly.

In a large mixing bowl, mix together the hamburger, salt, pepper, chopped white onions, extra egg and panko.  Make sure this is fully mixed together.  Add in half of the wing sauce and thoroughly mix.  Save the rest of the wing sauce until final preparation.  Form the meat into 3 – 5 hamburger patties.  On a medium high heat either in a skillet or preferably on a grill, and cook the patties until they are starting to get a little char on the outside, medium well.  Remove from grill and allow to rest until cool enough to chop into 1/2 sized chunks.  Put the chopped burgers in a container and refrigerate until final assembly.

For the crust, you can use a basic crust or if you want to take it up a notch make a bacon crust.

Final Assembly and Cooking

Preheat the oven to 375 degrees.  In a large mixing bowl combine the tomato, lettuce, red onion and burger together and mix.  Then half and put each half into each pie crust.  Prepare the basic quiche mix and mix into it the 1/4 cup of wing sauce that you didn’t use in preparing the hamburger.  Pour this over the chopped ingredients in the pie crusts.  Mix together the cheeses and spread evenly on top of the pies.  Sprinkle a little salt and pepper if you want for a little extra seasoning.  Into the oven the pies go for 30 – 40 minutes or until the cheese starts to brown.  Remove and it’s ready to go.

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Triple Threat Quiche

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Late one afternoon while trying to come up with a new quiche for the skate, I was drawing a blank. So I watched some Food Network shows, and there was an inspiration. They had a guy eating a calzone with two kinds of meat, two kinds of onions, mushrooms and tomato sauce with some Swiss cheese. The only thing missing from this combination calzone is the million dollar bacon and some chile peppers for some heat.  This turns that into a nice spicy quiche.

Ingredients

  • 2 lbs of quality smoked bacon
  • 1 cup of brown sugar
  • 1 teaspoon ground pepper
  • 1 teaspoon cayenne pepper
  • 2 teaspoons red chile flakes
  • 1 lb of thin sliced beef (Philly steak meat)
  • 1 lb of thin sliced chicken (Philly style chicken meat or thin sliced rotisserie chicken breast)
  • 1/2 red onion, chopped
  • 2 tablespoons of olive oil
  • 1/2 white onion, chopped
  • 1 can of RO*TEL Original
  • 1 cup chopped mushrooms
  • 2 cups shredded cheese, blended Dubliner and Swiss

Preparation

This requires you to make the fabulous bacon crust with the added zing of millionaire style. Weave the bacon over the pie pans and when finished coat with the cayenne, ground pepper and brown sugar. Cook in the oven at 325 degrees for 45 minutes, draining the grease roughly every 15 minutes. When done allow to cool and then refrigerate till assembly. In a medium sauce pan over medium high heat, sauté the white onions in 1 teaspoon of olive oil until they caramelize, occasionally adding water. Then add in the mushrooms and RO*TEL and continue to sauté until nearly all of the liquids are gone. Remove from heat and set aside. In the same pan, add the beef and chicken meat together and thoroughly cook. I also like to add some of the drippings from making the bacon crust to help this along. When thoroughly cooked, remove from heat and let it rest for 5 minutes before chopping up into 1/2 inch chunks. Set that aside until ready for final assembly.

Assembly

Preheat oven to 375 degrees. Over the bacon crust mix together the meat mixture and the RO*TEL, mushroom and caramelized onion mixture. Then mix in the chopped red onions making sure that everything is will mixed. Prepare the usual egg mix and pour over the mixture in the pans. Top this with the shredded cheeses. Then place in the oven for 40 minutes. Remove and either serve or pack it up for the trip to the rink.

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Wicked Quiche

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I’m not sure why the guy’s called this one Wicked, none had a good explanation, but this combines some favorite semi healthy ingredients with a few less healthy ingredients to combine for a smokey, garlicky and hot pie.

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.

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Ruben Quiche

This is another Costco shopping inspired dish.  We were walking through and found some nice looking pastrami meat, and took it home and made Ruben sandwiches from it.  It’s passable as far as pastrami goes, but it made the light go off, and this Ruben Quiche was born.  I suggest getting your pastrami from a local deli that you trust or from Whole Foods.  They tend to be a little more authentic.

Serves: 16-22

Ingredients

  • 1 lbs cooked and thinly sliced Beef Pastrami
  • 1 can (12 oz) Sauerkraut
  • 6 tbspn Bavarian Mustard (or a true Reuben would use Russian Dressing)
  • 2 cups shredded Swiss Cheese
  • 2 Pie Crusts of your choice

Preparation

This on is best prepared using the Pumpernickel Rye Pie Crust.  Start by either shredding or chopping the Pastrami into small chunks.  Then you’ll need to squeeze dry the Sauerkraut by either  squeezing down the lid into the can and draining the liquid off, or by using a tea towel and squeezing out the liquid until no more drops.  Both is actually the best method, and then let it set in a strainer for an hour.  In this case, the moisture in the Sauerkraut is your opponent.  It will make the quiche wet and loose.  Put the ingredients away till final preparation.

Final Assembly and Cooking

Preheat your oven to the usual 375 degrees.  Fill the pie crusts with the Pastrami and Sauerkraut mixture equally.  Prepare the Quiche Basic Mixture and add the Mustard while beating the eggs to a nice frothy mixture.  Pour into the pie crusts and top with the Cheese.  Place in the oven for 35 to 40 minutes, paying attention towards the end as the swiss will burn easily.  You want some golden brown on top, but not more than half.  Remove from the oven and pack it up for the rink, or serve if your hungry.

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Corned Beef Hash-iche

Corned Beef Hash-iche Frittata
Corned Beef Hash-iche Frittata

My Dad used to make corned beef hash with eggs on toast when we went hunting when I was young.  It was always good.  Occasionally he’d also cook up some bacon to go with it.  I used to mix it all together and slop it off the plate with toast.  I had completely forgotten about this until one day I was at a local restaurant that served hash and eggs.  The memory didn’t come back until a few days later, but that started the research.  And this is the result after a little tuning for the refined palettes of early morning hockey players.  These guys always seem to want some kind of chili in there so this has just enough that you’ll know it’s there.  This goes best as a frittata or with the biscuit crust but if you want to have some bacon with it, you should do the bacon crust.

Serves: 16 – 22

Ingredients

  • 1 lb fine chopped corned beef
  • 1 lb fine chopped potatoes (substitute 1/2 package of hash brows)
  • 1 chopped white onion
  • 1/2 cup chopped baby peppers
  • 1/2 cup chopped green chili
  • 1 loosely chopped garlic
  • 1/2 cup chopped green onion
  • 2 tablespoons nutmeg
  • 2 tablespoons black pepper
  • 1 tablespoon salt
  • 1 cup shredded pepper jack cheese

Preparation

In a pot cook the potatoes until tender then remove from heat and allow to cool.  Then shred them up like your making hash browns. or you can use the package and skip this step.  Make sure you’ve got all the rest of the ingredients finely chopped.  Or you can use a shredder.  In a pan on medium high heat with a little oil, cook down the white onions till they are caramelized and set them aside.  Then do the same with the peppers and chili together and set them aside.  Roast the chopped garlic with a little more oil until they are starting to turn golden brown and set that aside.  Since the corned beef is already cook and, as long as you’ve got everything chopped up  and cooled down you can mix all of the cooked veggies together and store them till final assembly.

Assembly

Preheat the oven to 375 degrees.  In a large bowl, mix together all the corned beef, potatoes and cooked vegetable mix.  Once this is thoroughly mixed add in the salt, pepper, nutmeg and chopped green onion.  I suggest reserving a little of the onion to sprinkle on top of the quiche after you put on the cheese top.  Then mix in half of the cheese and reserve the rest for the topping.
When you make the standard quiche base cut the cream or milk to no more than one cup to make this a little thicker when fully mixed.  Now mix the base in with the meat mix and make sure it is all combined.  It should be a fairly thick slop.  Dish this into your crust of choice, add the final bit of cheese and green onion to the top and pop into the oven for 35 -40 minutes.  Remove from the oven and either serve or pack up for the rink.