Buffalo Chicken Quiche

• 1 cup Heavy Cream, Half-and-Half Or Whole Milk
• 3 whole Large Eggs
• 2 pinches Fine Sea Salt
• 2 dashes Freshly Ground Black Pepper
• 3 Tablespoons Frank's Hot Sauce
• 1 whole Frozen 9" Traditional-size Pie Crust, Whole Wheat If Possible
• 3/4 cups Cooked Boneless, Skinless Chicken Breast, Chopped
• 3/4 cups Fresh Blue Cheese, Crumbled

1. Preheat oven to 350 F.
2. Whisk cream, eggs, salt, pepper, and hot sauce in a large bowl.
3. Put your pie crust into a 9-inch pie pan, if its not already in a pan.
4. Into the pie crust, layer cooked chicken and blue cheese.
5. Slowly pour the egg mixture into the pie crust.
6. It will not come to the top of the crust, but this is fine.
7. The eggs will expand during cooking.
8. Set the pie pan on a rimmed baking sheet.
9. Bake, uncovered, on the baking sheet (to catch spill overs) for 40-45 minutes or until center is set.
10. Remove pan from oven.
11. Let it stand for 15 minutes before slicing.

heavy cream, eggs, salt, ground black pepper, pie crust, chicken, cheese

Taken from tastykitchen.com/recipes/main-courses/buffalo-chicken-quiche/ (may not work)