After lots of consideration, we’ve decided to develop a membership area for all of our crazy recipes. All of the recipes will be accessible to our members. This will also include all the recipes from the Real Men DO Eat Quiche cookbook. Non-members will only be able to see one new recipe a month. But if you’ve got a membership, you’ll be able to access at least 30 exclusive new recipes every year, along with all of our previous recipes, currently over 80 in all. And some of them aren’t even for quiche. So if you want to get a membership, just add a membership subscription to your cart and you’ll have almost instant access to all of our recipes.
We are still working on other products, but we don’t want to just be another site selling t-shirts. If we sell something, it will be something unique that we will actually use for our skate or before / after game shenanigans.
This one was developed while trying to come up with creative ways to use the Honey Sriracha sauce that we introduced a few recipes ago. This one simply uses the sauce as a coating for the pizza style crust that is based on another old standby recipe. We’ve taken a whole bunch of Sage and also some Peruvian Chile Lime spices and used them in a couple of different ways to add more body to this quiche. It’s a little but of work, but it’s pretty good too.
Lets start by getting the corn going on the grill. Clean the silk out of the ears of corn and evenly sprinkle with salt, pepper and apply a good coating of the Chile Lime Seasoning. Stick a 1 – 1/2 tsp pate of Butter in between the husk and the corn and wrap completely with foil. Heat your grill to 400 F and cook these for 12 minutes on each side. Remove and allow to cool. Strip the husk off and then trim the corn off of the cobs and set aside. Discard the cobs.
While the corn is grilling, you should start browning the sausage. Simply cook the sausage in a large skillet over medium high heat until you’ve fully browned it or about 15 minutes. Drain and set the meat aside.
Then in the same skillet, over medium high heat, combine the hash browns, sage and the green chile sauce and cook until most of the moisture has evaporated and the hash browns are starting to brown. When done and cooled you should mix together in a large container with the corn and the sausage. Place in the refrigerator until ready for final assembly.
Make the Honey Sriracha sauce by combining Honey and Sriracha in a small pot over medium heat and bringing contents to a slow boil while stirring. You’ll use part of this to lightly coat the crust and the remainder should be mixed into the Base Quiche Mix.
Prepare 2 pizza dough pie crusts using the method from the Real Men DO Eat Quiche cookbook, and brush the top of the dough with the Honey Sriracha sauce. Refrigerate until ready for final assembly.
Final Assembly and Cooking
Preheat the oven to 375 F. Evenly fill the pie crusts with the sausage, hash brown and corn mixture. Prepare the base quiche mix and add to it 1 tsp of the Peruvian Chili Lime Seasoning and the remains of the Honey Sriracha Sauce. Whisk for at least 4 minutes. Slowly pour the quiche mix over the filling and top with the Shredded Cheese. Cook in the oven for 30 – 40 minutes, removing when thee cheese starts to brown. Either serve or pack this up for transport to the rink.
Bulgogi, or Korean BBQ Beef, is one of my favorite spiced meat dishes. Traditionally made from thinly sliced rib-eye steak usually cut at a Korean market, this can also be made by thin slicing regular rib-eye or sirloin across the grain. You can also increase the amount of red pepper flakes to easily bring the heat. Works best as a Frittata or upgrade to the Ramen Crust from the previous recipe. However, if you go Frittata style I recommend adding 1/2 cup of steamed rice to each pie.
Serves: 16 – 22 (2 Quiches)
Ingredients
1 – 1/2 lbs. thinly sliced Rib-Eye or Sirloin Steak
In a large mixing bowl, combine all the ingredients for the marinade and whisk until fully mixed. If you haven’t been able to get your beef thin sliced from the store, you can take a regular US style cut and place it in the freezer for about 45 minutes. Then take it out and slice it across the grain into slices that are less than 1/4 inch.
When all of the marinade is fully mixed and you’ve got the beef fully sliced, add the sliced beef and both kinds of onions into the bowl. Using your hands, massage the marinade into the each slice of the beef. Cover and refrigerate for 1 hour.
You can either pan fry this or grill it over an open flame. To pan fry, use a skillet over high heat with some Sesame Oil and place the slices in a single layer on the pan. Fry each side until cooked with a little dark brown and crispy bit on each side. If grilling, get the grill to about 400 deg, and spread each slice on the grill for no more than 4 minutes per side. Again try to get some good dark brown caramelized spots on each side. When all done, allow to rest at room temperature for at least 5 minutes, before continuing. Brush lightly with the remaining marinade and refrigerate until final assembly.
While your cooking the meat, take the remaining onions out of the marinade and just flash grill them. Just enough to get some char mark on them, but not enough to soften them. You can either store these separately or combine with the meat for storage until final assembly.
Final Assembly and Cooking
Preheat the oven to 375 degrees. Get your prepared crusts, and prepare your base quiche mixture, adding to it the extra Eggs, Half and Half, and 1/4 cup of the remains of the marinate. Take the meat and onions, reserving a about 1/4 cup of the green onions, and spread out in the crusts equally. After the quiche mixture is fully whipped, gently pour this over the meat and onion. Sprinkle over the top the reserved green onions. Cook in the oven for 30 – 40 minutes or until the top is a golden brown and you can stick a toothpick in the middle and it come out dry.
Remove and either serve or pack up for the trip to the rink.
Last week we made a Lasagna Quiche which was primarily made to be easy to make and help recover after a hard skate. Since not everyone likes beef or pork, here is one that uses chicken for the main ingredient. This one got topped with a little Prosciutto for fun but that is optional.
Prepare the Pasta according to the instructions on the package, or alternatively you can prepare this in a skillet with just enough salted water to cover the pasta, at a boil until the pasta is soft but firm. Remove from the water and strain. In this case, return the pasta back to the warm skillet and mix in 2 tsp of Olive Oil to coat all the pasta. Remove from the skillet and put in a container and refrigerate until final assembly.
Pound out the Chicken Breasts until they are no thicker than 1/2 inch. Coat each side with Olive Oil and season each side with Salt, Pepper, 2 cloves minced Garlic and a light sprinkle of about 1/2 of the Marjoram. In a large skillet over medium-high heat, cook the chicken breast to a golden brown on the outside. This should take 4 – 6 minutes per side. Be careful not to cook too long, the chicken will get tough. We want this to be browned and still juice in the middle. Set aside and allow to cool. Refrigerate in a container until ready for final assembly.
In a small pot, over medium-high heat, combine the Red Wine and the Sun Dried Tomatoes with the remaining Garlic, Marjoram and 1 or 2 tsp Olive Oil and bring to a slow boil, stirring occasionally. Continue to cook for 3 – 5 minutes at the slow boil. Remove from heat and allow to cool in a container before refrigerating this tomato sauce until final assembly.
Final Assembly and Cooking
Preheat the oven to 375 degrees. Take the refrigerated chicken and dice into 1/2 inch chunks. Then in a large mixing bowl combine and thoroughly mix the pasta and chicken. Then transfer equal amounts to each of the prepared pie crusts.
Prepare the Base Quiche Mix and into that add the tomato sauce and mix completely. Pour this equally over the chicken and pasta in the pie crusts. Top that equally with the Romano Cheese and Prosciutto (optional).
Place the quiches in the oven and cook for 30 – 40 minutes, checking after 30 minutes to make sure the cheese doesn’t get too brown. The top should be just turning golden brown when ready to come out. Either serve hot or pack up and head to the rink.
Irish Corned Beef Stew is always a good meal. If made right its always got a lot of flavor and can be considered a whole meal. Here we’ve taken the basic concept and add another flavor, Guinness Beer. This one you’ll need to allow an extra 8 hours to cook the filling in a crock pot or slow cooker. The version pictured above was made with a regular pie crust, but we made on of these with an Irish Soda Bread Crust which was even better.
You’ve got a lot of chopping to do, so get busy chopping the all the vegetables into small chunks no larger than 3/4 inch. Place all of these in the bottom of a crock pot or other slow cooker. Layer the chopped Corned Beef on top of that. In a mixing bowl, combine the Garlic, Salt, Pepper, Thyme, Mustard and half of the Beef Stock. Mix well so that all the powders are fully mixed. Add in the first pint of Guinness. Then pour this mixture into the crock pot over the meat and vegetables. This should be enough to cover fully cover the ingredients, if not add a little more Beef Stock to cover. Cover the cooker and set it on high heat for 8 hours. Check on it at about 4 – 6 hours to make sure that the solids are still covered with liquid. If not add enough equal parts Beef Stock and Guinness to cover. At 8 hours of cooking this should be ready, but if you want you can cook longer.
Pour the contents of cooker through a strainer, reserving the liquids into a large pot. Put the solids into a container and refrigerate until ready for final assembly. Put the large pot with the liquids over medium high heat to bring to a slow boil. Add in 2 tablespoons of flour at a time, thoroughly mixing to thicken up the liquid. Repeat until you’ve created medium thick gravy. Reduce heat to a slow boil and continue to cook for about 30 minutes stirring occasionally. Allow to cool and put in another container and refrigerate until final assembly.
Final Assembly and Cooking
Preheat the oven to 375 degrees. Place the solids from the previous step equally into each of the prepared pie crusts. Gently mix in a about 1/4 cup of the cheese into the solids. In a large mixing bowl, prepare the Base Quiche Mix (less 1 egg and 1/4 pint of Half and Half) and mix in 1 – 1/2 cups of the gravy mixture from above. Whisk for at least 3 minutes to fluff up the eggs. Pour mixture gently over ingredients in the pie crusts, filling to near the top of the pie pan. Spread the remaining cheese over the top of the quiche filling. If you don’t mind a little browned cheese, as in the photo above, simply cook in the oven for 30 -40 minutes, until the cheese is browning in the center. For a more even browning of this cheese, wrap the pie pans with 3 – 4 inches of aluminum foil around the edges, gently folding down the foil but not pressing into the quiche.
