Monday, May 28, 2012
BBQ Chicken Quiche
Happy Memorial Day everybody! Andy and I are both off of work and school today so it's just a free day to do whatever we want! We've decided to take the dogs with us to Clifty Falls to do some hiking, then come back to grill out some steaks and make some sushi. Sounds like a good way to spend the day to me!
Since BBQ is the main attraction in many households across the nation today, I figured I'd do a little twist on a classic quiche.
Rotisserie chicken, meat taken off the bone and shredded
1 cup of your favorite BBQ sauce
1 pie shell (you can use your leftover puck from the pie dough recipe)
2 cups milk
1/2 cup heavy cream
salt and pepper, to taste
pinch of nutmeg
1/4 cup cheddar jack cheese, shredded
Preheat oven to 375 F.
If you haven't already, blind-bake your pie shell until slightly golden. Let cool to room temperature before adding filling.
Make the quiche custard by combining the eggs, milk, heavy cream, salt, pepper, and nutmeg in a large bowl. Whisk until mixed well. You can also strain the mixture at this point to remove any "egg boogers". Yes, that's my technical term. You know, those pieces of egg white that just won't homogenize with the rest of the mixture? You'll end up getting a more evenly colored quiche this way, instead of random white spots here and there - but if that's your thing, then hey, you can skip the straining.
Anyway, in a separate bowl, combine the shredded chicken and BBQ sauce. Mix well and season with salt and pepper, to taste.
Place about 1/2 to 1 cup of the chicken on the bottom layer of the pie shell. More than likely, you'll have more filling than you know what to do with - but I'm sure you're creative enough to come up with something to do with it (i.e. bbq pulled chicken sandwiches, bbq chicken pizza, ANOTHER quiche, etc.).
Pour the custard atop the chicken and then top the whole thing with the shredded cheese.
Bake for 45 minutes or until quiche is set, but still slightly jiggles in the center. Let cool to room temperature before slicing (unless you just can't wait that long!).