Leftover Chicken & Broccoli Quiche
photo by Monica P
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 unbaked 9-inch pie crust
- 1 cup shredded swiss cheese
- 1⁄3 cup onion, finely diced
- 4 whole eggs
- 2 cups half-and-half
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄3 teaspoon cayenne pepper
- 1 tablespoon flour
- 1⁄2 cup broccoli floret
- 1⁄2 cup cooked chicken
directions
- Preheat oven to 425 degrees.
- Sprinkle shredded cheese, onion and broccoli and chicken filling evenly over bottomof pie crust.
- In a medium bowl, whisk half and half, eggs, flour, and seasonings until smooth.
- Pour enough of the egg mixture in the pie crust to come within 1/2 inch of the top.
- Bake at 425 degrees for 15 minutes; reduce heat to 300 degrees and bake for an additional 30 to 40 minutes longer, until a knife inserted in the center comes out clean.
- Let stand 10 minutes, cut and serve.
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Reviews
-
So simple and delicious! I will admit I did change a few ingredients around. My family likes quiche with lots of vegetables and meat, so I doubled the amounts of chicken and broccoli, and I used green onions. I reduced the eggs to three, and used 1 1/2 cups of whipping cream (didn't have half and half). I reduced the salt to 1/2 tsp., and added 1/2 tsp. Perfect Pinch for chicken, along with 1/3 cup finely chopped orange sweet peppers. The quiche was perfectly done at 35 minutes for the second temperature. My family said the quiche was delicious!
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This was an amazing recipe! I added about 3/4 cup of ricotta cheese I had left over from a lasagna and an extra egg to make sure it would set good with the extra cheese. I found a simple oil and flour pie crust recipe that I also found on this site and baked it in a spring form cake pan (I posted a photo) and just made a simple salad to go with it. My husband LOVED it!! I will make this again!
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I eat food. Yum.