Before we talk about food, could we address the age-old question of the differences between little boys and girls? I’d like to point out a few:
- Girls would gingerly poke an insect with a stick, then shriek with terror and delight when it moves: 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’ roll 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 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 goings on of my professional life. During my leisure, I tend to the goings on 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 acts as a filler without competing with flavor of the blue cheese. But, any mild flavored cheese can be used in lieu 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 aide with binding and structure. A couple 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. Start by blind baking the crust. To do so, simply line the pie shell with parchment or foil and add dried beans or rice, 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 come the cheeses…
and the onions.
Some of you might be wondering about the cooked onion and garlic. Good catch! I realized that I forgot them when I placed the pie in the oven. To remedy 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!
Buffalo Chicken Quiche:
1 unbaked 9-inch pie crust
3/4 lb. cooked chicken, skin removed
3 tbsp. (2 sprigs) scallion, greens only
1/2 cup chopped onion
2 cloves garlic, minced
2 tbsp. instant dried potato flakes
3/4 scant tsp. salt
1/4 scant tsp. pepper
3 tbsp. buffalo wing sauce
1 cup half & half
1/2 cup blue cheese crumbles
1 cup shredded mozzarella cheese
extra salt and pepper for seasoning onion and garlic
1 tsp. olive oil
Preheat oven to 400 degrees F.
Cover pie crust with parchment paper or greased aluminum foil, greased side down. Fill pie shell half way with dried beans or rice. Bake for 7 minutes. Remove beans/rice and foil. Bake for 5 additional minutes. Remove from oven. Gently flatten any air pockets with a large wooden spoon.
Reduce oven temperature to 375 degrees.
In a medium skillet on medium heat, cook onion and garlic. Sauté for 3 minutes. Set aside.
In a medium bowl, whisk eggs slightly using a fork. Add half and half, salt, pepper, buffalo wing sauce, potato flakes. Blend well. Cut chicken into small bite size pieces. Stir in chicken, cheeses, onion & garlic, and scallion.
Add to pie shell. Cover edge of pie shell with aluminum foil. Bake for 30 minutes. Remove foil. Bake for 20 minutes or until edges are brown and center is firm. Allow to set for at least 10 minutes.