Sunday, July 11, 2010

Buffalo Chicken Quiche


I liked the concept of the original recipe, but none of the execution. The original called for boiled chicken, which I replaced with a leftover grilled chicken breast from dinner the night before. It also called for celery, which I skipped. I had half a can of black beans left from a dinner earlier in the week, so I tossed them in. And the original recipe's cooking time is way off.

  • 1 premade pie crust
  • 1/2 can black beans, drained and rinsed (can be skipped)
  • 1 large or 2 small cooked boneless chicken breasts, chopped
  • 3/4 cup milk
  • 4 eggs
  • 1 tbsp flour
  • 2 tbsp buffalo wing sauce
  • 1/4 tsp salt
  • 6 oz blue cheese, crumbled
  • 1/2 cup Italian bread crumbs
Press pie crust into a pie pan, poke holes in the bottom with a fork and bake at 400 for ten minutes. Remove from the oven and reset the temp at 350.

Toss the chicken and black beans with the wing sauce and flour, and pour that mixture over the pie crust.

Combine the eggs, milk and salt, and pour over the chicken.

Bake at 350 for 25 minutes. After that time has passed, sprinkle the bread crumbs on top, then sprinkle the cheese on top of that. Return to oven and bake 15 more minutes, or until quiche is set in the middle.


Nancy said...

This was a great dish!!

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