by KACI HANSEN
Every St. Patrick’s Day, horror fans around the world indulge in corned beef and cabbage, Irish soda bread… and one particular horror film franchise: Leprechaun.
In the 1993 film, Dan O’Grady finds himself terrorized by the angry titular beastie, after stealing its pot of gold. He manages to trap the leprechaun in a wooden crate topped with a four-leafed clover, where the creature remains trapped for ten years. In my Leprechaun-inspired Cursed Clover Crate Quiche, a mixture of Irish cheddar, Guinness®-sauteed onions, potatoes, and kale are all mixed together and trapped beneath a “crate” of flaky crust and topped with a four-leafed clover. If you’re a carnivore, you can also throw in a little cooked corned beef or Irish bacon. Enjoy alongside your favourite pint, and one of the many films in the franchise!
Leprechaun Cursed Clover Crate Quiche
Ingredients:
- 2 9-inch refrigerated pie crusts
- 2 C. Irish cheddar, grated
- 1/2 large yellow onion, thinly sliced
- 1/2 C. Guinness® stout
- 1 C. kale, chopped
- 1 small potato, diced
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 large eggs
- 4 large egg whites
- 1/4 cup heavy cream
Other supplies:
- Brown & green gel food coloring
- Vodka
- Paint brush
- Sharp knife
- Small heart-shaped cutter
- Preheat oven to 450°F. Line a 9-inch pie plate with one of the pie crusts, pressing to fit. Prick the bottom with a fork, and weight the pie crust down using pie weights (or line with parchment and fill with dry beans) and bake for 8-10 minutes, until lightly golden. Remove from oven, and reduce oven heat to 375°F.
- Lightly oil a large skillet; add onions and cook over medium heat until tender, about 5 minutes. Add the Guinness® to the pan and cook until all liquid is absorbed.
- In a separate lightly-oiled skillet, add diced potatoes. Cook over medium heat for 15 minutes. Add garlic and cook for 2 minutes longer.
- In a mixing bowl, whisk together eggs, egg whites and heavy cream. Stir in the cheese, onions, potatoes, kale, salt, and pepper.
- Place pie plate on a baking sheet, pour filling into crust, and bake for 35-40 minutes, until filling is set.
- While the quiche is baking, cut the remaining pie crust into 1.5-inch strips, using a sharp knife to add texture to resemble wood planks. Using brown gel food coloring and vodka, paint the strips in varying shades of brown. Arrange the strips on a parchment-lined baking sheet, and trim to fit your 9-inch pie plate. Use the heart-shaped cutter to make a four-leafed clover, and use green gel food coloring and vodka to paint it green. Bake all pieces at 375°F for 12 minutes. Allow to cool slightly before carefully placing on top of your baked quiche.
Tune in to RUE MORGUE TV this St. Patrick’s Day at 12 noon EST for a personal tutorial on how to make this recipe!
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Look for exclusive recipes from the Homicidal Homemaker in each new issue of Rue Morgue!
