Mango Habanero Chicken Quiche

This is another one that was inspired by a meal that I had a few weeks ago. Qdoba has added some new items to their menu and and a couple taste good. I thought one in particular would make a great modification to one of our early quiches. And I thought that I’d try to make this as simple to make as possible. So I decided to use all off the shelf products to make this work. So here is a Mango Habanero Chicken Quiche that also has some Mango Candied Bacon included for fun.

Mango Habanero Chicken Quiche with Mango Candied Bacon
Mango Habanero Chicken Quiche with Mango Candied Bacon
All of these ingredients are simply off the shelf products and require a minimum of preparation so that you don’t need to spend a bunch of time working on preparation. Just a little bit of cooking, some mixing and your done. I originally intended to make this into a Tourtiere but changed my mind as this was meant to be simple. And if you want to taste what this tastes like, minus the eggs, try a chicken burrito from Qdoba and add their new seasonal mango salsa. They taste almost the same.

And for a bonus, if you don’t want to use the Mango Candied Bacon in the quiche, you’ve got yourself a real good snack.

Serves 8 – 12 ( one quiche)

Ingredients

Filling

  • 1/4 – 9 oz jar of Major Grey’s Chutney
  • 1/2 lb Chicken Breast
  • 2 tsp Olive Oil
  • 1/2 – 15 oz can Pinto Beans
  • 1/2 – 15 oz can Southwest Corn or Corn with Peppers
  • 1/4 to 1/2 – 10 oz can RO*TEL diced Tomatoes with Habanero (depends on how spicy you want it)
  • 1/4 cup sliced Green Onion
  • 1/2 – 7 oz cup Fage Yogurt (2% has a little better flavor)
  • 1/4 cup Half and Half
  • 4 large Eggs
  • 1/4 cup shredded Italian Blend Cheese (or if you want it fancy Smoked Gouda is good too)
  • 9 in Pie Pan with Pie Crust (I used a pre-made pie crust for the one in the picture)

Mango Candied Bacon

  • 1/2 lb Bacon (use your favorite cut, just not too thick)
  • 1/4 – 9 oz jar of Major Grey’s Chutney
  • 1 – 2 Tbsp Red Chile Flakes
  • 1 tsp Ground Black Pepper

Preparation

Mango Candied Bacon

Preheat the oven to 375 F. Remove the bacon from the package and lay out the bacon on top of a cooking rack placed in a lined cooking sheet so there is no overlap of the bacon strips. Using either a fork of a brush, spread out an even layer of the Chutney over the top of all the bacon. Then evenly sprinkle on the Chile Flakes and Pepper. Put it in the oven and cook for 20 – 30 minutes, or until it’s just starting to turn brown. Remove from the oven and allow to cool. When cooled remove from the tray and chop into bit sized pieces. A good quarter of these always get eaten before making it into the quiche. But put them away until ready for final assembly.

Quiche Filling

While the Bacon is cooking you can chop up the chicken breast into nugget sized pieces. Pour the Olive Oil into a small cup or bowl, and lightly coat the chicken pieces. Then prepare a cooking sheet by lining it with foil and evenly distribute the chicken pieces on the sheet. If you like, sprinkle lightly with a little salt and pepper. Place in the oven and cook for 20 – 30 minutes, turning over halfway through cooking. The chicken should start to turn lightly brown. Remove from the oven and allow to cool until you can handle them easily. Then chop them up a little more into 1/2 inch cubes. Store properly until final assembly.

While all that is cooking, get a mixing bowl and open and drain the Beans, Corn and RO*TEL. Save about 2 Tbsp of the RO*TEL liquid (be careful as this makes it spicier) to mix into the eggs later. Put the Beans and Corn into the bowl and mix completely. Put the RO*TEL in another container if you want to layer this into the quiche. All this does is make the top a little more colorful. Store these properly until ready for final assembly.

And lastly if your using a prepared pie crust cook it according to its instructions.

Final Assembly and Cooking

Preheat the oven to 380 F. In a large mixing bowl, combine the Chicken, Bacon, Beans and Corn and thoroughly mix. Put this mixture into the prepared pie crust. Top with a layer of Cheese, RO*TEL Tomatoes and the sliced Green Onions. Then combine in a mixing bowl the Yogurt, Half and Half, Eggs and the liquid from the RO*TEL that you reserved earlier. Beat this mixture with a whisk until frothy. Pour this over the filing in the pie crust, shake it up a little to make sure the egg mixture fills all of the spaces in the crust. Top with a little salt and pepper to taste, and put it in the oven for about 40 minutes, or until the top is a golden brown. Remove from the oven and either serve or pack it up for the rink.

Asparagus Bacon Quiche

I’ve been trying to refine this Asparagus Bacon Quiche for a couple of months now. It just never seemed to taste right until I tried some extra ingredients.

Asparagus Bacon Quiche
Asparagus Bacon Quiche

Now I think it is pretty close to as good as its going to get. The addition of the Sun Dried Tomatoes brings an extra flavor that just seemed to be missing.  And the yogurt in the quiche base makes it fluffy and creamy.

Serves: 18-22 (Makes 2 Quiches)

Ingredients

  • 12 – 14 Asparagus Spears
  • 10 – 12 slices of Bacon (good quality apple wood smoked is best)
  • 12 – 14 Sun Dried Tomatoes (in Oil)
  • 2 Tbsp Olive Oil
  • 2 Tbsp Salt, divided
  • 4 Tbsp Ground Pepper, divided
  • 8 Large Eggs
  • 1/2 pt Half and Half (or Whipping Cream)
  • 3/4 cup Greek Yogurt
  • 1 1/2 cup Gruyere Cheese, shredded
  • 2 prepared Pie Crusts

Preparation

Preheat oven to 400 F. Chop the bottom 1 1/2 inch off of each Asparagus Spear, and place the spears in a plastic back with the Olive Oil and 1 Tbsp of Salt and 2 Tbsp of Ground Pepper.  Shake this up to fully coat the Asparagus Spears. Then let them sit for about 5 minutes. Make a cooking tray big enough to hold the spears in one layer out of foil by turning up the edges of the foil.  Place this on a cookie sheet and fill the foil tray with the Asparagus Spears. Also foil line another cookie sheet that has a cooling rack, spread out the Bacon in a single layer edge to edge. The foil makes handling all the grease a little easier.

Put both trays into the oven and cook for 10 – 12 minutes. Then flip the bacon and the asparagus and return to the oven. Cook for another 10 – 12 minutes. Remove from the oven and place both items on paper towels to drain the remaining grease. When cooled enough to handle, cut the bacon and asparagus into 3/4 inch pieces. Set these aside until final assembly.

Remove the Sun Dried Tomatoes from their container and chop into 3/4 inch chunks and set aside until final assembly as well.

Final Assembly and Cooking

Preheat oven to 375 F. Add half of the prepared ingredients into each of the pie pans and mix evenly along with half of the shredded cheese. Prepare the base quiche mix, as usual except you’ll need to add to this the Greek yogurt and 1 Tbsp of Salt and 2 Tbsp of Ground Pepper.  You should save a little Pepper to sprinkle on top of the quiche before you put it in the oven, but that is merely cosmetic. Pour the completed quiche mix over the ingredients and agitate them a little to get things to float up off the bottom of the pan a bit. Top with the remaining cheese and optionally sprinkle with Ground Pepper.  Place into the oven and cook for 35 – 45 minutes or until the cheese on top starts to brown. Remove and either serve or pack up to take to the rink.

Shakshouka Pashtida

Shakshouka Quiche
Shakshouka Quiche

Shakshouka, from the Hebrew word leshakshek meaning “to shake”, is a spiced, egg and tomato dish that is part of the popular Israeli Breakfast, that is served at nearly every hotel in Israel and also a few hotels across the world that cater to Israeli tourists.  This takes the traditional method of preparation and turns it into a Pashtida (quiche in Hebrew) or frittata.  And as an extra bonus this one is vegetarian, or at least as vegetarian as we will ever get here.  The guys don’t usually like vegetarian, other than donuts, but this one seemed to popular.

Serves: 16 – 22 (2 quiches)

 Ingredients

  • 3 Tbsp Olive Oil
  • 2 – 15 oz can of Roasted Tomatoes
  • 2 Bell Peppers
  • 1 Large Onion, finely chopped
  • 6 cloves Garlic, finely chopped
  • 1 Tbsp Cumin
  • 1 tsp Salt
  • 1 Tbsp Pepper
  • 2 Tbsp Paprika
  • 1/4 cup Parsley or Cilantro, finely chopped
  • 2 pie crusts
  • 8 eggs
  • 12 oz Ricotta Cheese
  • 1/2 cup Mozzarella, shredded
  • 1/2 cup Havarti Cheese, shredded

Preparation

Chop up the peppers, onion and garlic.  In a large skillet or pot (cast iron skillet is best) over high heat, heat up the olive oil until it starts to shimmer.  Then add the Onions and Garlic and cook until turning translucent and getting about to char, about 7 minutes.  Add in Peppers and continue cooking until the peppers are starting show some char on them as well, another 5 minutes.  Then reduce the heat to medium and add in the Roasted Tomatoes, drain them first to save cooking time.  Also add in half of the Salt and Pepper and all of the Cumin.  Simmer, stirring occasionally, uncovered for about 20 – 30 minutes or until the mixture is very dry.  Remove from heat and allow to cool or refrigerate until ready for final assembly.

Final Assembly and Cooking

Preheat the oven to 375 F.  Prepare the pie pans, coating the bottom with a little olive oil then placing the crust dough into the pans.  In a large mixing bowl, beat together the Eggs and Ricotta Cheese and the remainder of the Salt and Pepper and about 3/4 of the Paprika,until frothy, about 5 minutes.  Move the vegetables prepared before into the pie pans and spread about evenly.  Top this with an even layer of the Havarti Cheese.  Then Pour the egg mixture evenly over the vegetables in the pie pans and poke and agitate a little bit with a fork to make sure the eggs and the vegetables mix a little bit.  Then top this with the Mozzarella Cheese and the Parsley, I prefer using Cilantro.  Sprinkle the remaining Paprika on top as well.  Place in pies the oven and cook for 30 – 40 minutes, or until the center is firm and the cheese is a little browned.  Remove from the oven and serve or pack them up for the rink.

Smokey Sage Sausage Hash Quiche

Smokey Sausage Hash Quiche
Smokey Sausage Hash Quiche

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.

Serves: 16 – 22 (2 Quiches)

Ingredients

Preparation

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.

Sriracha Bacon Cheese Burger Frittata

Sriracha Bacon Cheese Burger Frittata
Sriracha Bacon Cheese Burger Frittata

We are seeing all these fancy designer burgers making it out from the specialty burger shops to the fast food joints.  Some are pretty good, so we had to get in on the action.  Making a batch of bacon with a Honey Sriracha sauce coating, got this one going.  We made this using the original cheese burger style quiche but added in the fancy bacon and a few other choice ingredients.

Ingredients

Honey Sriracha Bacon

  • 1 pkg Thick Sliced Bacon (at least 12 slices)
  • 4 Tbsp Honey
  • 6 Tbsp Sriracha
  • 2 Tbsp Soy
  • 2 tsp ground Black Pepper

The Rest

  • 1 – 1/2 lb Ground Beef, 80/20 is best
  • 1 medium White Onion, chopped
  • 1 Egg
  • 2 tsp Black Pepper, ground
  • 1 tsp Sea Salt, ground
  • 1/4 cup Green Onion, chopped
  • 1 large Beefsteak Tomato, chopped
  • 1/4 cup Blue Cheese Dressing
  • 6 Tbsp Sriracha
  • 1 – 1/2 cup Swiss Cheese, shredded
  • Base Quiche Mix, with 2 extra Eggs
  • 2 pie pans

Preparation

Honey Sriracha Bacon

Preheat the oven to 350 degrees.  In a small pot over medium heat, mix together the Honey, Sriracha and Soy Sauce and bring to a slight boil for 2 minutes.  Stirring the whole time.  Lower the heat to keep warm.  On a baking tray lined with foil, place a baking grill and then cover with slices of bacon laid with a little overlap between slices.  Then brush the top side liberally with the honey sriracha sauce.  Place in the oven for 10 – 15 minutes, keeping an eye on it so that the top is just starting to turn dark brown.  Remove, drain the grease and flip the bacon over.  Then brush the bacon again with the honey sriracha sauce.  Return to the oven for another 10 15 minutes, making sure that you don’t burn it.  Remove, drain and allow to cool.  When cooled chop into 1/2 inch pieces.  Refrigerate until final assembly.

The Rest

In a large mixing bowl, mix the Ground Beef, Chopped White Onion, Egg, Pepper and Salt together thoroughly.  If there is any Honey Sriracha Sauce left, mix that in too, just for fun.  Cover and refrigerate for 30 minutes.  Now would be a good time to chop up the Green Onion and Tomato and put them in separate container and refrigerate until final assembly.

You can finish the burgers by either pan frying or fire grilling.  I prefer the grilling method, but both are done on high heat.  When your ready, take the meat out of the refrigerator and form into patties just like you would for making burgers.  Cook these until medium well, no pink inside and a little char on the outside.  Remove from heat and allow to cool to room temperature.  Then chop them up into smaller chunks, or hand tear them up, no larger than 3/4 inch.  Refrigerate until final assembly.

Final Assembly and Cooking

Preheat the oven to 375 degrees.  Line the pie pan with either a thin coating of olive oil or coconut oil.  Mix into the pans equal amounts of the bacon, hamburger and tomato.  Add in a little of the shredded Swiss Cheese as well.  Prepare the base quiche mix, with 2 extra Eggs, and add in the Blue Cheese Dressing and 6 tablespoons of Sriracha.  Mix this thoroughly with a whisk and gently pour over the ingredients in the pie pans.  Top with the remaining Swiss Cheese and Green Onions.  Cook in the oven for 30 -40 minutes, until the cheese starts to brown.  Remove and either serve or pack it away for the rink.