Buffalo Chicken Blue Cheese Quiche

• 6 ounces of softened cream cheese
• 3 ounces of blue cheese
• 2 tablespoons of softened butter
• 2 tablespoons of whipping/heavy cream
• 2 eggs
• 1 cup cut up cooked chicken
• ½ tablespoon fresh chives
• Salt to taste
• White pepper (black will do in a pinch) to taste
• Cayenne pepper or hot sauce to taste

Preheat oven to 375. Mash and blend blue and cream cheese with butter and cream. Whip eggs with a fork or whisk. Add to cheese mixture along with chicken (I use the precooked stuff), chives, salt, white pepper and cayenne pepper. Mix well. Pour into Mini Quiche tartlet shells. Bake 375 degrees for 30 minutes. When quiche is puffed up and golden brown on top, it’s finished. Let it set for five minutes before serving.

There are many substitutions you can make here. Switch the chicken for crab meat and leave out the hot stuff.

Crab and Blue Cheese Quiche

• 6 ounces of softened cream cheese
• 3 ounces of blue cheese
• 2 tablespoons of softened butter
• 2 tablespoons of whipping/heavy cream
• 2 eggs
• 1 cup cooked crab (or krab)
• ½ tablespoon fresh chives
• Salt to taste
• White pepper (black will do in a pinch) to taste

Preheat oven to 375. Mash and blend blue and cream cheese with butter and cream. Whip eggs with a fork or whisk. Add to cheese mixture along with crab, chives, salt, and white pepper. Mix well. Pour into Mini Quiche tartlet shells. Bake 375 degrees for 30 minutes. When quiche is puffed up and golden brown on top, it’s finished. Let it set for five minutes before serving.

FLEXIPAN for MINI QUICHE TARTLETS

Don’t be afraid to experiment. Use your favorite cheese and toss in your favorite vegetable. Broccoli, spinach, fresh diced tomatoes and sautéed mushrooms are always a wonderful addition to a blue cheese quiche. Try caramelizing some onions. If you do that, just layer the bottom of your tartlet with them, and pour your mixture right on top. You really can’t go wrong. They’re your tastebuds, make them happy.