Buffalo Chicken Quiche

This Buffalo Chicken Quiche is great for brunch, dinner, or a potluck. It has a bit of heat and a lot of cheesy goodness from mozzarella and blue cheese.

Before we talk about food, could we address the age-old question of the differences between little boys and girls? I want to point out a few:

• Girls would gingerly poke an insect with a stick, then shriek with terror and delight when it moved: boys would stalk said insect, squish it with their bare hands, and parade it around with a sense of accomplishment.
• When presented with a dollhouse, girls would roll play with themes similar to those of Full House: boys’ role-playing would quickly morph into episodes of This Old House.
• Lastly, girls would play around the perimeter of a puddle when instructed to stay out of it. Boys would roll in it with delight when your back is turned away for thirty seconds. Don’t ask me how I know this.

There is a definite biological factor that influences the way boys and girls behave. It’s enlightening to see how it unfolds on a daily basis. Working with kids, there is never a dull moment!

Such are the happenings of my daily life as a daycare provider. During my leisure time, I tend to the happenings in my kitchen. Today, I have quiche on my agenda.

The idea here was to combine the key ingredients of a boneless buffalo wing plate into a quiche format. It’s a quiche with a little kick. For the cheese component, I paired mozzarella with blue cheese. The mozzarella helps act as a filler without competing with the flavor of the blue cheese. However, any mildly flavored cheese can be used instead of mozzarella.

I also use a secret ingredient for this quiche—instant mashed potato flakes! Without it, I would have to add more eggs and/or cheese to aid with binding and structure. A couple of tablespoons of this stuff firms up the custard filling. More importantly, it soaks up the liquid without adding so much fat.

If you like buffalo wings, you will like the flavor of this quiche.

Recipe highlights:

Start by blind baking the crust. Simply line the pie shell with parchment or foil, add dried beans or rice, and then bake.

Use a large spoon to gently flatten large air pockets.

Next, cook some onion and garlic.

Make the custard filling.  Combine the wet ingredients and seasoning.

Here comes the secret ingredient!  Blend well.

Next, the star of the show…precooked chicken.

Hold on—here comes the cheese…

and the onions.

Some of you might be wondering about the cooked onion and garlic. That’s a good catch! I realized that I had forgotten them when I placed the pie in the oven. To fix the situation, the pie was removed, and the ingredients that were egregiously left behind were stirred in. No worries; it came out just fine!

Anyway, the whole shebang goes into the pie shell…

edges lined with foil to prevent burning…

and then back in the oven, it goes. Lookin’ good! It’s time to enjoy the fruits of our labor!

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• These ceramic 9-inch pie plates resist staining, odors, and cracking. It is also microwave-safe. This is a set of 2, but you need only one for this recipe.
• This set of high quality tempered glass mixing bowls is dishwasher-safe, microwave, freezer, and oven-safe.

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