Buffalo Chicken & Spinach Quiche

SONY DSCDo you ever get a craving for a specific thing, but you don’t want it in it’s original form, you want the flavor of that something but in a different form? Does that make any sense?! Well, I was having a craving for buffalo chicken, but wings, although great at times, they’re original and typical. I also make buffalo chicken breasts sometimes, but that was not going to cut it either. Somehow quiche came to mind, I love quiche and thought (and hoped) that this would come together as I envisioned it! I’m happy to say it certainly did. This dish not only looks super pretty but tastes even better! It makes a great dinner, would make a wonderful brunch dish and as I discovered this morning, makes a great breakfast when you have leftovers. It’s not the first time I’ve shared some of the odd (to some) things I enjoy for breakfast! Since I created this as I went along and didn’t write any of it down I had to force myself to take a few this morning to blog this!  So here it is!

 

Ingredients: (I made 2 quiche pies)

1 package of refrigerated pie crust (I used Kroger brand, pillsbury or any such are great too!)

4 medium to large chicken breasts

buffalo wing sauce ( I use Kroger, franks is another of my favs!)

1 package of frozen leaf spinach

1 medium onion, diced and sauteed

2 medium garlic cloves, minced

6 eggs

1 cup skim milk

1 cup half and half

1 cup of reduced fat blue cheese crumbles

1 cup 2% shredded cheddar + more for topping

1/2 tsp ground cumin

1 tsp ground black pepper

1/2 tsp sea salt

 

Directions:

Prepare chicken and cover with enough buffalo wing sauce to cover evenly then bake in a baking dish @ 350 degrees for about 45 minutes or until done. Remove from heat and shred the chicken. There will be quite a bit of juice/wing sauce mix after baking, let the shredded chicken soak up that flavor. Remove the pie crust form the refrigerator so they can settle into room temperature so you can work with them.

Defrost spinach in microwave, squeeze and drain excess water and set aside.

Saute onion, set aside.

Mix the eggs, milk, half and half, cumin, salt, pepper,  garlic and about 3 tbsp more of the wing sauce until well mixed. Add the cheddar and blue cheese, spinach, onion and chicken. Place each pie crust in pie dishes, crinkle the edges. Add equal amounts of egg /chicken mix to each pie shell. Preheat oven to 375 degrees. Bake the quiche at 375 for about 30 minutes or until the egg mixture is cooked and the crust is browned. Sprinkle some more shredded cheddar on each quiche the last 10 minutes of cooking.

If you only want to make one, just cut the recipe in half. We love leftovers, as I’ve said before, leftovers make for the next days lunch for my husband to take to work so why not double a recipe on such a simple dish like this and have another meal?!  We love sauces on the side  so I served this with some wish bone buffalo ranch dressing and sprinkled a little more wing sauce on it before diving in. I think this is our favorite quiche I have ever made, you must try it!

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