Blazin’ Chicken Wing with Black River Gorgonzola and Tillamook Vintage White Extra Sharp Cheddar Quiche – Marcella The Cheesemonger International Guilde des Fromagers
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Blazin’ Chicken Wing with Black River Gorgonzola and Tillamook Vintage White Extra Sharp Cheddar Quiche

In a previous post, I sang the praises of Greg, Mark and the crew running the meat counter at the Hawthorne Fred Meyer. They continue to create and impress… the latest being Blazin’ Chicken Wings and Black River Gorgonzola Chicken Sausage.

We enjoyed these in Stadium Buns with mayo and mustard earlier in the week and today The Lady used two links to make a formidable quiche… and yes… real men (that would be The Man) and real Feline Foodies (that would be me) do eat quiche and they love it!!

She used our favorite “everyday” cheddar, Tillamook Vintage White Extra Sharp Cheddar for the “body” of the quiche and it turned out to be another “swooner” for The Man.

Here’s how she made this quiche:

Ingredients:

Marie Callendar Pie Crust

2 Hawthorne Fred Meyer Blazin’ Chicken Wings & Black River Gorg Sausages

4 Eggs

1 ½ Cups Half n Half

1 Cup Grated Tillamook Vintage White Extra Sharp Cheddar

1 Chopped Onion

½ Chopped Yellow Bell Pepper

¼ Cup Chopped Celery

Marie’s European Style Roasted Garlic and Herb Butter Blend (for sautéing veggies)

1 Teaspoon Chopped Parsley

1 Teaspoon Chives

Preparation:

Pre-heat oven to 450°.

Bake prepared pie crust in oven for about 7 minutes. Allow to cool.

Reduce heat in oven to 350°

Sauté the sausage until cooked. Do not overcook. Chop up and allow to cool.

Sauté the onion, bell pepper and celery in a dollop of Maria’s Butter.(The Butter adds a nice savory flavor to the quiche.) Cook just until the veggies start to turn opaque. Allow to cool.

Meanwhile, whisk eggs and add half n half to eggs. Whisk together.

Add sausage, veggie mixture, cheese parsley and chives to pie crust. Pour egg and cream mixture on top.

Bake for 40-45 minutes until an inserted knife blade comes out clean.

Let sit for 5 minutes.

The Lady served it with a salad of seasonal fruits.

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