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.
VERIFIED BY Taste of Home Test Kitchen
- 1 pound ground chicken*
- 1/2 cup chopped onion
- 2 packages (10 ounces each) 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, brown chicken and onion; drain. Stir in broccoli. Divide among pie shells. In a small bowl, mix remaining ingredients. Pour over chicken mixture in each pie shell. 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