Chicken & Broccoli QuicheUser Submitted Recipe
2 boneless chicken breasts – seasoned and pan cooked, cut into cubes after cooking
1 9” deep pie crust
1 bag of shredded cheddar cheese 16 oz
2 eggs – beaten
2 cups of milk
1 box of thawed frozen chopped broccoli
1 small chopped onion
1 small chopped tomato
1/2 small chopped green pepper or hot peppers
1 teaspoon of salt (or less)
1 teaspoon of chopped basil
1/2 teaspoon of black pepper
1/2 teaspoon of lemon juice (optional)
Beat eggs with a teaspoon of water. With a pastry-brush brush the egg mixture over the piecrust. Prick the piecrust several times with a fork to prevent air bubbles and bake in the pre-heated oven about 5-8 minutes for a light golden brown crust (do not over bake). Combine the milk with the remaining egg mixture.
In a large mixing bowl, stir together the chicken, broccoli, tomato, onion, pepper, spices and cheese (keep about a 1/4 cup of cheese for the top. Put this mixture into your piecrust. Pour the egg/milk mixture over the pie until it reaches the top but is not overflowing. Cover top with remaining cheese.
Bake for approximately 40 minutes or until an inserted knife comes out slightly damp. Allow quiche to set for about 10 minutes before serving with your favorite salad or soup.