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
INGREDIENTS:
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
3 eggs
1/2 cup blue cheese crumbles
1 cup shredded mozzarella cheese
extra salt and pepper for seasoning onion and garlic
1 tsp. olive oil
INSTRUCTIONS:
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.
ALSO FOUND ON IN GOOD FLAVOR
Chicken Apple and Bacon Pot Pie
Cobb Salad Pizza with Homemade Pizza Dough
One-Pot Cheesy Chicken and Gnocchi
BUFFALO CHICKEN QUICHE
INGREDIENTS:
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
3 eggs
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.
ALSO FOUND ON IN GOOD FLAVOR
|
| Chicken Apple and Bacon Pot Pie |
|
| Cobb Salad Pizza with Homemade Pizza Dough |
|
| One-Pot Cheesy Chicken and Gnocchi |
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