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Who says Kickin' Chicken is Just for Chicken! Try it in Quiche

February 29, 2020

INGREDIENTS FOR THE CRUST ( You can buy frozen for everyday but this is "Company" Crust )

1 1/4 c. all-purpose flour

1/2 tsp. kosher salt

1/2 c. (1 stick) cold butter, cubed

3 tbsp. ice water

FOR THE QUICHE

8 slices bacon

1 1/2 c. shredded Gruyère, divided

1 shallot, minced

6 large eggs

1 1/2 c. heavy cream

Pinch of Daisy & Duke's Kickin' Chicken
Kosher salt
Freshly cracked black pepper

DIRECTIONS

Make the crust: In a large bowl whisk together flour and salt until combined. Using your hands, add butter, working it into the flour until the mixture resembles pea-size crumbs. Add ice water by the tablespoon until the mixture forms into a crust. Form into a disc, wrap in plastic wrap, and refrigerate until firm, 30 minutes.
Preheat oven to 375°. On a lightly floured surface, roll out crust until ¼” thick. Loosely drape over a 9” pie plate and crimp edges. Refrigerate until ready to use.
In a large skillet over medium heat, cook bacon until crispy, 8 minutes. Transfer to a paper towel-lined plate to drain.
Scatter cooked bacon on pie crust with 1 cup Gruyère and shallot. In a large bowl, whisk together eggs, cream, cayenne, and nutmeg and season with salt. Pour mixture over bacon and cheese. Sprinkle with remaining 1/2 cup cheese.
Bake until crust is golden and eggs cooked through, 40 minutes. Let cool 15 minutes before slicing and serving.

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