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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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Grilled Artichoke, Bacon, Olive and Mushroom Quiche

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On a food hunting visit to Denver, my wife ordered a really good pizza. It was an Artichoke, Olive, Mushroom and Garlic pizza from Fat Sully’s, home of the biggest pizza I’ve ever seen. A 26 inch round thin crust pizza and its awesome.

This pizza prompted this recipe. I just added bacon because everything is better with bacon. You can either use the recipe provided for the grilled artichokes or you can just buy some already prepared and skip 90 percent of the preparation. You’ll just need to add the rosemary and thyme into the egg mixture instead of cooking the artichokes with it. This is really good with the pizza crust from Real Men DO Eat Quiche, but you can just use a prepared pie crust if you like.

Serves 16 -22

Ingredients

  • 2 grilled artichokes (or 2 – 8 oz. jars of prepared artichokes)
  • 1/2 lemon, cut into wedges (1 tablespoon of lemon juice if using prepared artichokes)
  • 3 tablespoons olive oil
  • 1/2 tablespoon of fresh chopped rosemary
  • 1/2 tablespoon of fresh chopped thyme
  • 1/2 tablespoon sea salt
  • 1/2 cup garlic, grilled
  • 1/2 cup black olives, chopped
  • 1 cup mushroom, chopped
  • 8-10 slices bacon chopped
  • 2 cup shredded mozzarella cheese
  • 2 pie crusts of your choosing
  • Optional – 1/2 cup tomato sauce (a fire roasted pizza sauce makes for the best flavor)

Preparation

First you must prepare to grill the artichokes and garlic.  Take the chopped rosemary and thyme and place it in a small microwave safe bowl.  Pour in the olive oil and then microwave it for about 30 seconds (or you can do this on a stove top on medium high heat for about 4-5 minutes).  The set this aside and let everything mingle while you prepare the artichokes.

Get a large pot with about an inch of water in the bottom and a steamer rack ready.  To prepare the artichokes you’ll need to have some scissors and the lemon wedges ready.  Trim all the points off with the scissors and rub with the lemon wedges.  This keeps the artichoke from turning brown and loosing some flavor.  You’ll also want to cut off about 1/2 inch of the pointy top of the artichoke with a knife and rub it with the lemon as well.  Use a vegetable peeler to remove the thick outer layer on the stems and then trim the stem to 2 inches from the base of the artichoke and rub all these surfaces with the lemon wedge.  Then cut the artichokes in half.  Then use a strong metal spoon to the fuzzy chokes and small inner leaves.  Again rub everything you just cut with the lemon juices.
Immediately turn on high heat for the pot and bring the water to a boil.  As soon as it boils, reduce the heat to medium high and place the artichokes, cut side down on the steamer rack.  Cover and steam for about 20 minutes.   To be sure you should be able to easily pull off an outer leaf and easily poke through the artichoke with a knife.

Remove when done and start your grill for high heat.  While the grill is heating, break apart a garlic clove and coat with a light coating of the seasoned oil you prepared first.  Make a little tray out of foil to hold the garlic clove on the grill and place the coated garlic in the tray.  Then rub the oil all over the artichoke with a pastry brush and sprinkle a little sea salt all over them.  Place all this on the grill, artichokes cut side down on the grill.  Cover and grill for about 5 to 10 minutes.  Remove from the grill and allow both the garlic and the artichokes to cool.  Break up the artichokes by pulling each leaf from the stem.  The using the edge of a knife, scrape the tender meat from the inside of each leaf.  Also the stem and some of the heart will have some soft meat, chop that into small pieces too.  Also fine chop the garlic.  Store until ready to assemble the quiche.

Or you can just get these already prepared and skip the above labor intensive steps.  I’ve only done this once.  From now on, I’ll buy them prepared!

Chop up 1/2 cup of black pitted olives into small chunks.  Chop 1 cups of mushrooms into small 1/2 inch sized bits and put both of these away till assembly.  If you’ve still got the grill going, grill the bacon strips on the grill, so you don’t have to disposing of the grease.  Just keep and eye on them as they cook really quick and the potential for a grease fire that will burn them is very high.  Should only take about 2-4 minutes per side.  Allow to cool and chop into small 1/2 inch chunks and store till assembly.

Assembly

Preheat your oven to 375 degrees.  If you do use the pizza crust make sure to coat the crust with some clarified butter before you put all the ingredients in.  It will help keep the crust a little crispy while cooking.  Prepare your usual egg mixture and mix in 1 cup of the mozzarella into the mixture.  Also if you choose to add the tomato sauce, it goes into the egg mixture too to make it taste a little pizza like.  Gather all the other ingredients together and thoroughly mix together.  Place the mixture into the pie pans and pour the egg mixture over them.  Mix this gently to make sure everyone is thoroughly mixed.  Top with the remaining cheese and place in the oven for 40 minutes.

Remove and serve or pack it for the rink.

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Cauliflower Steak Quiche

This one is almost straight from a recent Men’s Journal article describing Cauliflower Steaks.  This takes the premise of their recipe and adds quiche to the mix.  The only difference is that after you cook these up, chop them into smaller chunks and use them in the quiche for the filling.

Serves 16 – 22

Ingredients

  • 1 head of Cauliflower
  • 2 Garlic Cloves or about 4 tspn. Garlic Paste
  • 1/2 cup Pitted Kalamata Olives
  • 1/2 cup chopped Cilantro
  • 1/4 cup Olive Oil
  • 2 tspn Red Chile Flakes
  • 4 tspn fresh squeezed Orange Juice.

Preparation

Preheat oven to 350 degrees.  Slice the cauliflower from top to base into 3/4-inch slabs.  Crush and rub both sides of each slab with garlic.  Sauté over medium-high heat in a skillet with 1 tbsp olive oil until golden brown, about 2-4 minutes per side. Repeat this for all of your slices.

Lay all the cauliflower steaks on a baking sheet that has been lined with either parchment or foil.  Sprinkle with salt and pepper, and roast for 20 minutes.  When done, remove and allow to cool until you can easily chop them in to large chunks.  Place in a container till final assembly.

In a food processor or blender, puree the olives, cilantro, olive oil, chili flakes, and orange juice.  When complete place in a container until your ready for final assembly and cooking.

Final Assembly and Cooking

I used 2 store bought gluten free pie crusts for the one that I made.  I also substituted almond milk for the half and half in the base quiche mix.

Preheat the oven to 375 degrees.  Place the cauliflower steak chunks into the pie crusts.  In a large bowl mix up the base quiche mix as suggested above and also add in the olive citrus puree.  Thoroughly mix these ingredients together.  If you want to make it taste a little richer, add 2 teaspoons of a good quality truffle oil.  Pour the quiche mix over the cauliflower steak chucks.  The two quiches then go into the oven for 35 – 40 minutes.  Then they are ready to serve.

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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.