Chicken Broccoli Cheese Quiche


1 pie crust, single
1 med onion, chopped
3-4 oz chicken, (one breast filet) cubed
1 cup broccoli, (1 bunch) chopped
1 1/2+ cups cheese, havarti/swiss, shredded
4 eggs
1 cup milk
1 Tbsp flour
1/2 t nutmeg
dash tabasco
salt/pepper to taste


This recipe seemed to work best if you prepared all the ingredients first, like stir fry. I used the food processor for everything except the chicken. Worked great even on the cheese, which came out like little tiny droplets. I used a mixture of 1/2 havarti and 1/2 swiss.

deflower broccoli, reserve smaller flowerettes, put the rest in the food processor and chop coarsely. Ditto for the onion. Cut the chicken into cubes. (The only reason for the broccoli flowerettes is personal preferrence. I like my quiche chunky. You can process the whole thing if you want.)

Sautee the onion and chicken in a pinch of butter or drop of oil until chicken is done, (about 6 minutes depending on how small you cut your chicken). Whisk eggs and milk together. Add flour. Add nutmeg liberally, this is a key ingredient. Stir in tabasco, broccoli, and cheese.

Line pie plate or quiche dish with pie crust. Bake at 450 for about 4 minutes, just until it starts to brown. You have to be careful here, to make sure the crust doesn't bubble up. either prick the crust before baking or line with tin foil for the first couple minutes to help it keep it's shape. (reduce heat to 325)

While crust is still hot, place broccoli flowerettes in dish and pour the egg mixture over the top. Continue baking at 325 for 45-50 minutes until you have a nice golden crust and a knife inserted near the center comes out clean. Let stand 10 minutes. Serve. Feeds 4-6.

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