Chicken and Broccoli Quiche Recipe

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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.
Recommended: 26 Muffin Cup Recipes
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:12-16 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 12-16 servings


  • 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

Nutritional Facts

1 piece: 213 calories, 13g fat (5g saturated fat), 107mg cholesterol, 370mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 9g protein.


  1. In a saucepan, cook chicken and onion over medium heat until meat is no longer pink; drain. Stir in broccoli. Divide among pastry shells.
  2. In a small bowl, combine the remaining ingredients. Pour over chicken mixture.
  3. 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.
Originally published as Chicken and Broccoli Quiche in Country Chicken Cookbook 1995, p60

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