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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.

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Pear, Pancetta and Pecan Quiche (PPPQ)

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I honestly don’t know where my wife got the idea for this and this is almost all her creation.  She just came home on night and gave me the ingredients and said you figure out the portions.  After a couple of days of thought and experimentation, the portions were set.  While I still worry about all the runny quiches that if made while using pineapple I figured this might work. The bonus of her idea lead me to nutty crusts.  While not an original idea, it is intriguing and provides another way to get some additional protein and flavors.  The nutty crust is best used for this and you should reserve some of the nuts used for the crust to garnish the top with for some extra texture. Any nut base works good, but this was done with pecans.

Serves: 16 – 22

Ingredients

  • 1 Cup pancetta, diced
  • 2 large shallot, diced
  • 2 Tablespoon butter
  • 2 Tablespoon brown sugar
  • 4 pears, cored and sliced into bite sized pieces
  • 1 teaspoon thyme
  • 2 Tablespoon finely chopped toasted pecans
  • 3/4 C gorgonzola cheese, crumbled
  • 2 pie crusts of your choice. This one is based on the Pecan Nutty Crust.

Preparation

First chop up your pancetta, shallot and thyme.  Then put these together in a large skillet or pan over medium high heat.  After enough time for the shallots to start to turn translucent, about 5 minutes, of heat while stirring you add in the butter.  As soon as that is melted, add in the sugar and completely mixed for about 2 more minutes.  Then add in the chopped pears and sauté for another 5 minutes, until the pears are tender.  Remove this from the heat and allow to cool.  Then put the mixture away until ready to assemble.

Assembly

Preheat the oven to 375 degrees.  Beat the eggs and half and half together to make the basic egg mix.  Mix in the pear and pancetta mixture and cheese into the eggs until completely mixed.  Then pour into each prepared pie pan and top with some of the toasted nuts.  Place in the oven for about 35 to 40 minutes.  Remove and serve or pack it up for the rink.

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Smoked Salmon Quiche

One morning I went to visit one of the guys to talk about the first book in this series. When we get down to talk, he gives me a sly look and says, “you need to try this.” Then he disappears for a few minutes, leaving me under the close supervision of his attack poodle. He came back with some hericium (lion’s mane) mushrooms he’d grown in his basement. These were sliced up and cooked in grape seed oil and served with some home smoked salmon that he caught in a local mountain lake. As we sat there enjoying the flavors, we looked up, with that “light bulb going on” expression, and said salmon quiche at the same time. This recipe uses porcini mushrooms as the are a lot easier to get. But if you happen to have some hericium mushrooms in your basement, use them instead.
Serves: 16 – 22

Ingredients

  • 2 Pie Crusts
  • 2 tablespoons unsalted butter
  • 1/2 cup chopped shallot
  • 1 cup chopped porcini mushrooms
  • 3 tablespoons macadamia nut oil
  • 2 cups quality smoked salmon (wild caught salmon is usually best)
  • 2 cups shredded gruyere cheese
  • 1 teaspoon cayenne pepper
  • 1/2 cup chopped fresh dill
  • 1/2 cup shelled chopped pistachios

Preparation

In a frying pan on medium high heat, melt the butter and sauté the chopped shallots till they are turning translucent. Remove from heat and set aside. If you’re using fresh or rehydrated porcinis you should cook them whole in a skillet with the macadamia nut oil for about 5 to 10 minutes over medium high heat. Usually 4 or 5 good sized porcini mushrooms should be enough to make about one cup once chopped into about 1/2 inch chunks. Allow them to cool after cooking and and then chop them up and set aside. Chop the smoked salmon into small 1/2 inch chunks and set that aside till assembly. The pistachios can either be prepared by fine chopping or running a few pulses in a food processor. Keep all these ingredients separate containers until ready to assemble.

Assembly

Preheat the oven to 375. Prepare the usual egg base, except use whipping cream instead of half and half. Add in the shallots, cayenne and dill. Thoroughly mix until just starting to turn frothy. In your prepared crusts, layer in the salmon, mushrooms and about 1/2 of the cheese. Pour egg mixture into the pie crusts over these ingredients. Top with the remaining cheese and pistachios and cook in the oven for 40 minutes.
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Hazed & Infused Mac & 3 Cheese Quiche

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Hazed & Infused Mac & 3 Cheese Quiche w/ Bacon Crust
Hazed & Infused Mac & 3 Cheese Quiche w/ Bacon Crust

This one is for those who like a good beer with their Mac and Cheese. And as usual, it’s got to have bacon, so we take this over the top by including the standard bacon crust to hold the goodies, topped with another bacon crust to surround the goodness with BACON!

Serves: 16 – 22

Ingredients

  • 2 12 oz. bottles/cans of Hazed and Infused Beer from Boulder Beer Company although any good APA will work, but then it wouldn’t be hazed and infused!
  • 4 Bacon Crusts – 2 for the bottoms (in pie pans) and 2 for the tops (just flat)
  • 1 -1/2 cup of your favorite pasta shells for Mac N Cheese.  We like Conchiglie or Shell pasta over the regular elbow pasta but it’s your choice.
  • 1/2 cup of shredded Asiago Cheese
  • 1/2 cup of shredded Gruyere Cheese
  • 1/2 cup of shredded Gouda Cheese
  • 1/2 cup of chopped oyster mushrooms
  • 1/2 cup of chopped baby peppers
  • 2 tablespoons of olive oil
  • 2 teaspoons of ground black pepper
  • 1 teaspoon of salt
  • 1/4 cup panko

Directions

  • Prepare the pasta as directed by the product.
  • In a large pot on medium-high heat, add the olive oil, mushrooms and peppers and saute for about 5 minutes just to get things heated.
  • Add one bottle of beer into this and reduce heat to medium to allow the beer to be absorbed into the contents.  Continue to cook until the liquid has reduced by at least half and add about half of the panko to the pot and mix thoroughly.
  • Once mixed, remove from pot and set aside in a covered container.
  • In the large pot over medium heat, add the other beer, along with the remaining panko and cook uncovered until the mixture is reduced in volume by half.
  • Add in the three cheeses, salt and black pepper and stir until all the cheese has melted.
  • Add back in the mushrooms and peppers, along with the pasta and thoroughly mix.

Final Preparation

  • Preheat the oven to 375 F.
  • With be Mac N Cheese mixture just above room temperature, mix in the Base Quiche Mix and mix thoroughly and place into the bacon crusts that you’ve already prepared.  Or if you want to have this a little chunky, simply fill the quiche pies with the Mac N Cheese mixture and pour the Base Quiche Mix over it.
  • Top with the second pair of bacon crusts and if you want a little crunchy touch, add a light dusting of panko on the top.
  • Into the oven for 30 – 40 minutes or until the panko starts to brown.