Conquistador Quiche Food

CHEF JOHN'S QUICHE LORRAINE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Roll pie dough to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Line the chilled pie crust with foil and fill halfway up with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes. Remove foil and weights and bake until golden brown, about 5 minutes.
• Reduce oven to 325 degrees F (165 degrees C).
• Cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from pan to drain. Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. Add leeks, onion, salt, black pepper, and cayenne pepper. Cook and stir until tender and golden brown, 5 to 7 minutes. Set aside.
• Whisk eggs, egg yolks, cream, and milk together in a large bowl. Add thyme and stir to combine.
• Sprinkle 2/3 of onion-leek mixture on the bottom of the baked crust. Top with 1/3 cooked bacon and 2/3 Gruyere cheese. Ladle in egg mixture carefully. Sprinkle with remaining onion-leek mixture, remaining bacon, and remaining Gruyere cheese.
• Bake filled quiche in the preheated oven until browned and set, and no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.

CONQUISTADOR QUICHE

Steps:

• Poke holes in the crust with a fork and pre-bake 10 minutes.
• Fry the sausage with the onion and spices until the onion is tender.
• Layer meat, green chilies and cheese into crust.
• Mix eggs and milk/cream together in a bowl with a bit of salt.
• Pour over meat mixture in the crust.
• Bake at 350 degrees for about 45 minutes or until a knife in the middle comes out clean. (Cover the crust edges with foil if it is browning too dark).
• Cut into wedges and top with lettuce, sour cream and a tomato wedge.
• Serve with salsa if desired.

CHICKEN CONQUISTADOR

Steps:

• Wash and pat dry the chicken pieces.
• Rub each with a small quantity of Green Mountain "South of the Border" Spice Rub.
• Place a chili on each of the chicken pieces.
• Wrap each of them up in a piece of bacon and spike in place with a toothpick. I've heard the rumor for years that the dye in toothpicks of color will harm you, but I figure the FDA would never let that happen. Plus, there would be a whole lot of people in the hospital suffering from TDS (Toothpick Dye Syndrome) and somehow word of this would have gotten out. So use the they are a lot stouter than the regular ones, and they're much easier to find when you drop yours on the ground!
• You've thought ahead on this one and already have your grill going and stabilized at 275°C.
• Put the chicken pieces on the grate and cook for 80-90 minutes or until done. Turn the pieces a few times while they cook and spritz with apple juice when you do. The bacon usually finishes at the same time as the chicken unless you've skimped again and bought bacon so thin you can shave with it.