Blue Cheese and Walnut Quiche

Ingredients:
1 pie crust
3 large eggs
2 Tablespoons all-purpose flour
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon salt
1/2 teaspoon white pepper
1 cup heavy whipping cream
1/2 cup milk
2 1/4 cups grated Swiss or Gruyere cheese
1/2 cup blue cheese, crumbled
2 Tablespoons minced red onion
1/4 cup chopped walnuts

Directions:
1. Preheat oven to 375 degrees. Gently place pie crust into 9-inch round pie pan or quiche pan. Pinch the rim decoratively and prick crust with a fork. Bake the crust for 10 minutes. Pull out to cool while you prepare the filling.
2. In large bowl, whisk together eggs, flour, nutmeg, salt and pepper. Blend in the cream and then the milk.
3. In separate bowl, combine Swiss and blue cheeses and then sprinkle them into the prepared pastry shell. Sprinkle the red onion and walnuts over the cheese. Gently pour in egg mixture to fill the pastry shell.
4. Place the filled pan on a baking sheet and bake quiche for 35-40 minutes, or until custard is just set. Watch the edges of the crust and cover with foil or a pie-crust cover if it's browning too much. Let quiche rest 8-10 minutes before slicing and serving.

Buffalo Chicken Pizza

Ingredients:
pizza dough
1lb chicken breasts, cut into small cubes*
1/2 cup Frank’s hot sauce
1 tablespoon butter
2-3 scallions, chopped on a bias
Blue cheese crumbles
Mozzarella cheese, shredded

Directions:
Preheat the oven to 425 degrees. Put the Frank’s and butter in a small saucepan. Add the chicken and heat over medium until the chicken is cooked through, about 5 minutes.Roll out the dough and place on a pizza pan or sheet pan. Top with a little mozzarella cheese. Add the blue cheese, spread into a thin layer. Scatter a few scallions on top. Using a slotted spoon add the chicken, being careful not to put on too much of the Frank’s (it will get soggy/greasy). Add just a few dashes of the Frank’s here and there on the pizza, then top with more mozzarella cheese and the remaining scallions.Bake the pizza for 20-30 minutes, or until the crust is golden brown and cheese is bubbly.
*I chose to boil my chicken first, shred it, then toss it with the melted butter/Frank’s mixture.