I must confess. I am a buffalo chicken addict. Last night I was craving buffalo wings, yet quiche was the dinner plan. So I figured, why not combine the best of both worlds. I created a buffalo chicken quiche and it came out so yummy!
1 pie crust
4 large eggs
1/3 cup milk
1 cup cooked cubed chicken- you can boil a chicken breast as you prepare the rest of the recipe.
1/4 cup chopped scallions
1/3 cup finely diced mushrooms (optional)
1/2 cup crumbled blue cheese-I used Gorgonzola, double up the cheddar if you don’t care for this.
1/2 cup cheddar cheese
1/4 cup Hidden Valley Ranch Salad Dressing-the secret ingredient
1/2 cup Frank’s Hot Sauce- I don’t recommend substituting the two brands mentioned.
Preheat the oven to 375 degrees F.
Spread the pie crust into the pie plate.
In a medium size bowl, combine the chicken, scallions, mushroom, both cheeses, Ranch Dressing and hot sauce. Mix well.
In another larger bowl, whisk together the eggs and the milk.
Add the chicken mixture to the egg mixture and mix well.
Pour the egg and chicken mixture into the pie crust and bake for approximately 40 minutes until cooked through.
Photo Credit: Tilly’s Nest
This post is linked up to the Clever Chick’s Blog Hop.