Chicken Quiche is amazing, that's all you need to know! Pie crust loaded with chicken, cheese, and honey Jalapeño BBQ sauce, you might as well double the recipe because there's no way you won't crave for more!

A recipe by Tim Crawford of BloodMountainBBQ, one of the most creative cooks we know. Enjoy!

You Will Need

• 4-6 smoked Chicken Thighs (perfect for leftovers!)
• 2 Tbsp Kosmo’s Q Dirty Bird Rub
• ⅓ cup chopped cooked Bacon
• ⅓ cup Kosmo’s Q Honey Jalapeño BBQ Sauce
• 1 cup Cheddar Cheese
• 3 Tbsp sour cream
• 1 cup heavy cream
• 6 eggs salt and pepper, to taste
• 1 puff pastry sheet

The Prep

For this quiche recipe you will be needing the equivalent of 4-6 chicken thighs. You can either smoke those specifically for this recipe, or (and we guess this is more practical for most) cook some extra alongside whatever you put on the cooker the day before. 

So, season those chicken thighs with some Dirty Bird rub on all sides, and smoke them at 250ºF (121ºC) until they reach an internal temperature of 175ºF (80ºC). Then let them cool down, and chop into small bits.

The Cook

Time to make your BBQ chicken quiche! Grab a 12 inch (30cm) skillet and grease it in. Now lay the pastry sheet in, making sure to form it to the skillet. Cut the excess off flush with the brim. 

Next, spread the chopped chicken and bacon bits. Top with as much shredded cheese as your heart desires. Finally, whisk together the eggs, sour cream, and heavy cream, and pour on top of the chicken and cheese.

Place the skillet on your cooker or in the oven, and bake until the egg is set, and the edges of the crust are golden brown with a hint of char.

The Payoff

Your chicken quiche is almost done! Once it's off the heat, the only thing left to do is give it a drizzle of Honey Jalapeño BBQ sauce. Allow the quiche to cool down before serving.

And there you go! Another instant favorite recipe from Tim Crawford of BloodMountainBBQ- thank you Tim for sharing with our community.

Catch you on the next recipe!

BBQ Chicken Quiche

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Category

BBQ Breakfast / Chicken Quiche

Prep Time

15 minutes

Cook Time

30 minutes

Chicken Quiche is amazing, that's all you need to know. Pie crust loaded with chicken, cheese, and honey Jalapeño BBQ sauce, you might as well double the recipe!

Author:

Tim Crawford of @BloodmountainBBQ

Ingredients

• 4-6 smoked Chicken Thighs (perfect for leftovers!)

• 2 Tbsp Dirty Bird Rub

  Shaker ∙ $10.95 1 Lb Bag ∙ $11.95 2 Lb Bag ∙ $19.90 4 Lb Bag ∙ $37.80 Add To Cart
• ⅓ cup chopped cooked Bacon

• ⅓ cup Honey Jalapeño BBQ sauce

  Single Bottle ∙ $9.95 2 Pack ∙ $17.90 6 Pack ∙ $47.70 12 Pack ∙ $93.40 Add To Cart
• 1 cup Cheddar Cheese
• 3 Tbsp sour cream
• 1 cup heavy cream
• 6 eggs salt and pepper, to taste
• 1 puff pastry sheet

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Directions

1. Season chicken thighs with Dirty Bird on all sides, and smoke at 250ºF (121ºC) to an internal temperature of 175ºF (80ºC).

2. Let chicken cool down, and chop into small bits.

3. Lay the pastry sheet in a greased 12 inch (30cm) skillet, making sure to form it to the skillet. Cut excess off flush with the brim. 

4. Spread the chopped chicken and bacon bits. Top with shredded cheese.

5. Whisk together the eggs, sour cream, and heavy cream, and pour on top of the chicken and cheese.

6. Bake until the egg is set, and the edges of the crust are golden brown with a hint of char.

7. Once it's off the heat, give the Quiche a drizzle of Honey Jalapeño BBQ sauce. Allow the quiche to cool down before serving.

Recipe Note

Pro Tip: if you want to get wild, add some Dirty Bird Hot rub to the chicken!