Cuban Quiche: A Break from the '50s

Every now and again we'll take a break from the '50s and highlight a recipe that is tried and true and a favorite from our kitchen.  Today, it's the Cuban Quiche.  You read it correctly, the Cuban Quiche.

This is what comes of a Cuban boy from Miami in the kitchen with too much time on his hands.  You never know what you're going to get.  I love Cuban picadillo.  For the uninitiated, picadillo is a savory ground beef mixture that is usually eaten with rice and has as many variations as there are people who make it.  (I'll post my recipe sometime in the future.)  One day, I was sitting around minding my own business, and a strange thought popped into my head. What would happen if I combined the savory/tropical taste of picadillo with the hearty richness of quiche?  I had had meat quiche before (Quiche Lorraine anyone?) but it was to fancy and delicate.  I wanted something strong and aggressive.  Well, I think I hit pay dirt!  Let me know what you think in the comments:

Ingredients
5 eggs (room temperature)
1/2 cup Whole Milk
2 tbs Balsamic Vinegar (If you can get this: Beekman Black Drizzle, it is AMAZING!)
2 Cups Sharp Cheddar Cheese, finely grated
1 1/2 Cup Gouda Cheese, finely grated
1 tbs All Purpose Flour
1 Pie Crust (I like the Pillsbury Refrigerated Pie Crust)
1 lb Ground Beef
1 Bell Pepper (Red), minced
1 Yellow Onion (Large), minced
4 Garlic Cloves, minced
2 tbsp olive oil
2 tbs Badia Sazon Completa
1 tsp Kosher Salt -

Take the eggs, milk, balsamic vinegar, flour, and salt and combine in a medium bowl.  Whisk together until all the egg yolks are broken and the ingredients are well-combined.  Add cheeses, beat further. Now you are starting to understand why it was important that the cheeses where FINELY grated.  The finer the easier it is to incorporate and the better the Quiche will turn out!  You do not have to beat it to death, but ensure that you have a nice, gooey, consistent mixture.  It is important that all the ingredients are evenly distributed.  Set aside.

Spread pie shell over a 9 inch prepared (butter, Pam, whatever you prefer) pie pan.  It is essential that you blind bake the pie shell.  If you do not have experience blind baking a pie shell, click on the instructional video below, it is an EXCELLENT tutorial from America's Test Kitchen.

While the pie shell is blind baking, saute onions, and bell pepper over medium-high heat until onions are translucent and bell pepper is soft.  Add garlic and saute further for about 10 seconds until garlic blooms (you'll know, the smell will be incredible).  Add the Badia Sazon Completa and stir.  Now, add the ground beef and brown, taking care to break up and chunks that may form.  Ensure that ground been pieces are as small as possible and cook through.  

Take the cooked beef and our into the now cooked pie shell ensuring that it is equally distributed along the bottom of the shell.  You want to make sure you get beef in every bite.  Now, pour the egg mixture over the beef.  Bake at 350 degrees for 40 to 45 minutes depending on your oven.  They are all temperamental.  

Use the toothpick test to test for doneness:

Any questions?  Ask away!  Make sure you let me know what you think in the comments!

Enjoy!

Alex