Buffalo Chicken Quiche

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?

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.

Print Recipe

Buffalo Chicken Quiche

This delicious Buffalo Chicken Quiche is a great savory breakfast or brunch pie that everyone will love. It's a perfect weekend dish!

Prep Time20 minutes mins

Cook Time1 hour hr 5 minutes mins

Total Time1 hour hr 25 minutes mins

Course: Brunch, Lunch

Cuisine: American

Keyword: Brunch, Buffalo Chicken, Eggs, Lunch, Pie

Servings: 8

Author: Jonathan Melendez

Equipment

• Rolling Pin
• Deep-dish pie plate
• Skillet

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 ribs 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!