Sunday, February 5, 2017

Broccoli and Chicken Quiche

It has been interesting to watch food trends over the years. In the 80s quiche was popular in most of the places I lived (Michigan, Ohio, and Virginia--not so much Bahrain). It seems to me that quiches have faded somewhat in the collective mind and even though I love this, I find myself making frittata much more often. It's too bad since quiche enjoys a creaminess that is missing in some other egg dishes. This particular recipe produces a straight forward and fairly simple quiche, especially if you buy the crust.


Broccoli and Chicken Quiche

Source:  many years ago this was shared by a friend Jeanine Jones who we knew in Ohio and Virginia
Serves: 6

1 9-inch unbaked pie crust (you can use a frozen crust, although you'll have extra filling)
1 1/2-2 c diced broccoli pieces or 1 (10-oz) pkg. frozen broccoli cuts, cooked and drained
2 chicken breast halves, cooked and cut into 1/2 inch pieces (rotisserie chicken is fine)
1 c shredded Swiss cheese
1 1/3 c evaporated milk
4 eggs
1 teas salt
1/2 white pepper
1/2 teas onion powder
1/4 ground coriander

Combine broccoli, chicken, and cheese. Beat together eggs, milk, and seasonings. Pour over broccoli mixture. Mix well and spoon into pie shell. Bake at 375F for 45-50 minutes. Test by slipping a knife into the middle--if it comes out clean, it is done. Cool 10 minutes before cutting.


If you do use a store-bought crust, which is a boon to busy cooks, consider cooking the excess filling in a very small baking dish--don't forget to oil it. I have used a tiny loaf pan but a ramekin would work, too. It won't need to cook as long, so check it 5-10 minutes earlier.

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