Crustless quiche is a classic low carb food. Quiche tastes good any time of day, at any temperature. Those facts make quiche great for lunch bags. But baking it up in individual cups is even better. Quiche cups in lunch boxes are neat. They are super quick to pack, requiring no assembly time in the morning. They can be baked ahead and frozen. Plus, quiche comes in an almost infinite variety!
This particular recipe, developed for September's Diner News dedicated to lunchbox foods, has the popular flavors of Buffalo style chicken. Just enough heat. A light crunch from the celery baked right in. The creamy flavor of the blue cheese drizzle. So good. I bake mine in silicone cups for easy transfers and reheating, but they are great popped out of any muffin tin also. Finger food that is tasty and fun to eat.
Buffalo Chicken Quiche Cups
1 1/2 cups cooked, diced chicken breast
1/4 cup chicken wing sauce
2 oz Neufchatel cheese
2 ribs celery
3 tsp blue cheese dressing or ranch dressing
Stir the wing sauce into the diced chicken. Add cream cheese and celery. Stir. Add eggs and stir. Spoon into 6 sprayed silicone muffin cups. Bake 25 minutes at 350 degrees. Remove from oven and drizzle 1/2 tsp dressing over the top.
Per Cup: 112 calories 2 net g carb
I use chicken wing sauce that already has butter flavor added, Louisiana Supreme, but you can use any hot sauce. The mini quiches don't have to be topped with blue cheese dressing if you don't like that. Ranch is good too, or you can leave them plain. Still yummy. Plan on adding some of these to your lunchbag. They are a lot less messy than Buffalo Chicken Wings. Be watching for more on the upcoming Brownbag edition of the Diner News. It will be packed with great ideas. I am looking forward to packing my lunch again.
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