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.
- 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
- 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.
Originally published as Chicken and Broccoli Quiche in Country Chicken Cookbook 1995, p60
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