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Peach Buffalo Chicken Quiche

  •  Blend butter and your favorite hot sauce (in a food processor).

    Blend butter and your favorite hot sauce (in a food processor).

  •  Peach preserves adds flavor, and sugar to caramelize.

    Peach preserves adds flavor, and sugar to caramelize.

  •  Brush butter mixture on cut up chicken breast.

    Brush butter mixture on cut up chicken breast.

  •  Cover generously.

    Cover generously.

  •  Bake until brown.

    Bake until brown.

  •  Pour a small layer of egg wash (eggs and milk) into buttered pan (or pie shell).

    Pour a small layer of egg wash (eggs and milk) into buttered pan (or pie shell).

  •  Add shredded cheese (here Emmentaler).

    Add shredded cheese (here Emmentaler).

  •  Add cooled chicken.

    Add cooled chicken.

  •  Add more cheese.

    Add more cheese.

  •  Fill to cover with egg wash.

    Fill to cover with egg wash.

  •  Bake until inserted knife comes out clean. May be served cold. (It only looks like this until it comes out of the oven and falls).

    Bake until inserted knife comes out clean. May be served cold. (It only looks like this until it comes out of the oven and falls).

The famed wing sauce is nothing other than butter and hot sauce. The ratio depends on how hot you want it to be. Made good and spicy, and then added to otherwise bland quiche, the combination is just right. Easily made ahead of time and served at a picnic or a party.

Click on the image to see the step by step gallery.

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