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Chicken and Broccoli Quiche

 Chicken and Broccoli Quiche
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.
12-16 ServingsPrep: 15 min. Bake: 35 min.


  • 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.
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.

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Chicken and Broccoli Quiche (continued)

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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.