Buffalo Chicken Quiche

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

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.

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