Ingredients
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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 T flour 1/2 t nutmeg dash tabasco salt/pepper to taste
Procedure
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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.
