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Chicken Parmesan Quiche

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Chicken Parmesan Quiche with a Puff Pastry Crust
Chicken Parmesan Quiche with a Puff Pastry Crust

Everyone at the rink seems to like Chicken Parmesan, so this was a request from the teams.  It has the usual chopped breaded chicken breasts, tomato sauce and the required cheeses, plus a little but of bacon just to help finish it.  It is a breakfast meal after all.

I made this version with a puff pastry crust and top to try and lighten it up and add some crisp flakiness.  But it’s also good in a regular crust or a fritatta.

Serves: 16 – 22 (2 quiches)

Ingredients

  • 4 boneless skinless Chicken Breast halves
  • 4 slices good quality Bacon, chopped
  • 2 tspn. Salt
  • 2 tspn. Pepper
  • 2 Garlic Cloves, chopped
  • 1 extra egg
  • 1/4 cup Italian Seasoned Breadcrumbs
  • 1/4 cup Sun Dried Tomatoes, chopped
  • 1/4 cup of your favorite Spaghetti Sauce
  • 1 cup shredded slices Mozzarella Cheese
  • 1 cup shredded Parmesan Cheese
  • 2 Puff Pastry Crusts

Preparation

Place each Chicken Breast in between a couple of sheets of plastic and pound the breasts out evenly until they are about 1/4 – 1/2 inch thick.  The thinner the better.  Then prepare an egg wash in a small bowl using the extra egg by whisking if with a fork.  In another bowl or plate large enough to hold each of the chicken breasts, place the breadcrumbs.  Working one breast at a time, dip each flattened chicken breast in the egg wash.  Sprinkle with salt, pepper and garlic on each flattened chicken breast.  Place in the breadcrumbs to coat evenly on all sides.

Chop up the bacon into 1/2 inch chunks, put them into a skillet on medium high heat and cook until done.  Remove bacon from skillet and place on a paper towel to drain.  When drained, place in a container and refrigerate until ready for final assembly.

In the same skillet, with the bacon remains, cook each of the Chicken Breasts until browned on each side.  Remove and place this on some paper towels to drain.  Repeat for each piece of chicken.  When they are all cool enough to handle, chop them into 1/2 – 1 inch chunks and place in a container and refrigerate until ready for final assembly.

Chop the Sun Dried Tomatoes into small pieces and store until ready for final assembly.

Final Assembly and Cooking

Preheat the oven to 375 degrees.  Place evenly into each of the two pie crusts the prepared chicken breasts and chopped sun dried tomatoes.  Prepare the usual base quiche mix and add to it the spaghetti sauce mixing thoroughly.  Pour this mixture into the pans leaving about 1/8 from the top of the crust.  Cover with the two cheeses and top that with the bacon slices.  If you’ve saved the puff pastry top, put that on top of the everything and place in the oven for 30 – 40 minutes, or until the top is fluffy and turning golden 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.