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Chicken and Broccoli Quiche Recipe

This is a nice change of pace from traditional quiches because it uses ground chicken. I like to make both pies and freeze one for an already-made meal later on.

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Chicken and Broccoli Quiche Recipe

Prep: 15 min. Bake: 35 min.

Yield: 12-16 Servings

15 35 50

Ingredients

1 pound ground chicken
1/2 cup chopped onion
6 cups frozen chopped broccoli, thawed and well drained
2 unbaked pastry shells (9 inches)
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
3/4 cup milk
6 eggs, lightly beaten
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper

Directions

In a saucepan, cook chicken and onion over medium heat until meat is no longer pink; drain. Stir in broccoli. Divide among pastry shells.
In a small bowl, combine the remaining ingredients. Pour over chicken mixture.
Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 12-16 servings.

Editor's Note: Ground chicken may be found in many grocery stores. Or you may finely chop chicken in a food processor or meat grinder.

Nutritional Facts 1 serving (1 piece) equals 213 calories, 13 g fat (5 g saturated fat), 107 mg cholesterol, 370 mg sodium, 17 g carbohydrate, 1 g fiber, 9 g protein.

Originally published as Chicken and Broccoli Quiche in Country Chicken Cookbook , p60