I don’t make quiche very often, but when I do I want it be an out-of-this-world quiche. A quiche that I’ll be thinking about for days. A regular plain egg quiche just won’t cut it for me, ya know? This Buffalo Chicken Quiche is here to satisfy all of our chicken wing cravings without having to deep fry anything. It’s the perfect dish to feature at your next weekend breakfast or brunch with family or friends. Plan ahead by making the crust the night before or better yet just pick one up from the store. I won’t tell anyone if you won’t. Pro tip: Don’t skip out on the little salad on top because it really makes the dish. Plus, what’s a chicken wing without celery, carrots and ranch?
Roll out the pie dough on a lightly floured work surface and transfer to a 9-inch deep dish pie plate. Fold the crust under and crimp with your fingers or a fork. Poke holes all over the sides and bottom of the crust and chill in freezer for 15 minutes. Transfer the chilled pie crust to a baking sheet. Line with parchment paper and fill with pie weights or dried beans. Bake until lightly golden brown, 20 minutes. Remove from the oven and allow to cool slightly before removing the parchment paper and weights or beans. Set aside.
**Note: You can use a homemade pie crust for this or store-bought. It really doesn’t matter, so choose whichever you prefer or whatever makes the most sense for your schedule! If you want a homemade version, this one is my go-to!**
Set a medium skillet over moderate heat with the butter. Once melted, add in the onion and garlic and cook until translucent, 3 to 5 minutes.
Add in the shredded chicken, hot sauce and a pinch of salt and pepper. Cook until the sauce has almost evaporated, 5 to 8 minutes. Turn off the heat and transfer the chicken to the cooled pie crust.
**Tip: You can add more or less of the buffalo sauce depending on how hot you like things. If you want just a bit of the flavor, without the heat, you can cut the amount in half.**
I just grabbed some rotisserie chicken breasts from my grocery store and shredded it to make it super easy. If you have leftover chicken from the night before, you can totally use that! Or if you want to cook some up fresh, you can poach boneless chicken breasts in stock or water and then just shred once cooked.
In a large glass measuring cup or bowl, whisk together the eggs, milk, heavy cream and a pinch of salt and pepper. Carefully pour into the pie crust over the chicken. Sprinkle with cheese and transfer to the oven. Bake until golden brown and the quiche has set, 45 to 50 minutes.
**Note: The center will jiggle slightly when gently shaken, but not too much. Remove from the oven and allow to cool for 10 minutes.**
In the meantime, in a large bowl, toss together the celery, carrot, scallions, radishes, olive oil, vinegar (either white or apple cider will work) and a pinch of salt and pepper.
Pile the salad in the center of the quiche. Drizzle with ranch and top with blue cheese or feta. Slice and serve immediately.
**Note: I’m not a fan of blue cheese so I just used crumbled feta instead, but if you’re a big fan of blue cheese (I know it’s traditional for wings) then by all means use that instead!**
The great thing about quiche is that you can serve it either warm or at room temperature and so if you want to make it ahead of time you totally can.
Slice and serve with a simple green salad on the side and you’ll have an amazing breakfast or brunch that everyone will love. It’s also a nice weeknight meal if you plan ahead and prep a few things ahead of time.
**Tip: You can make it up to the baking step but just wrap it in plastic wrap and store in the fridge. Then just bake off when you get home from work!**
Next time you have a craving for a big pile of wings…well, I recommend you satisfy that craving with actual wings, but if that’s not in the cards for you at the moment, then this Buffalo Chicken Quiche will do the trick. It’s hearty and satisfying and I just know you’ll love it. Let me know what you think below. As always, thank you so much for reading and following along.
Buffalo Chicken Quiche
Equipment
- skillet
- Pie Plate
- Rolling Pin
- Glass Measuring Cup
- whisk
Ingredients
- 1 pie crust homemade or store-bought
- 2 tablespoons unsalted butter
- 1 small onion diced
- 2 garlic cloves minced
- 2 cups cooked shredded chicken
- 1/2 cup buffalo hot sauce
- Kosher salt and coarse black pepper
- 3 large eggs
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1/2 cup shredded white or yellow Cheddar cheese
- 3 celery stalks thinly sliced
- 1 medium carrot peeled and thinly sliced
- 3 scallions thinly sliced
- 3 radishes thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon vinegar white or apple cider
- 4 tablespoons ranch dressing homemade or store-bought
- 1/4 cup crumbled blue cheese or feta
Instructions
- Preheat oven to 375°F.
- Roll out the pie dough on a lightly floured work surface and transfer to a 9-inch deep dish pie plate. Fold the crust under and crimp with your fingers or a fork. Poke holes all over the sides and bottom of the crust and chill in freezer for 15 minutes. Transfer the chilled pie crust to a baking sheet. Line with parchment paper and fill with pie weights or dried beans. Bake until lightly golden brown, 20 minutes. Remove from the oven and allow to cool slightly before removing the parchment paper and weights or beans. Set aside.
- Set a medium skillet over moderate heat with the butter. Once melted, add in the onion and garlic and cook until translucent, 3 to 5 minutes. Add in the shredded chicken, hot sauce and a pinch of salt and pepper. Cook until the sauce has almost evaporated, 5 to 8 minutes. Turn off the heat and transfer the chicken to the cooled pie crust.
- In a large glass measuring cup or bowl, whisk together the eggs, milk, heavy cream and a pinch of salt and pepper. Carefully pour into the pie crust over the chicken. Sprinkle with cheese and transfer to the oven. Bake until golden brown and the quiche has set, 45 to 50 minutes. The center will jiggle slightly when gently shaken, but not too much. Remove from the oven and allow to cool for 10 minutes.
- In the meantime, in a large bowl, toss together the celery, carrot, scallions, radishes, oil, vinegar and a pinch of salt and pepper. Pile the salad in the center of the quiche. Drizzle with ranch and top with blue cheese or feta. Slice and serve immediately. Serve either warm or at room temperature. Enjoy!
