Chicken Broccoli Cheese Quiche

From: [email protected] (Sandy Vavrinek Seehusen)

Dat e: 2 Nov 1993 14:50:14 GMT

I had a craving for quiche this weekend and concocted this recipe from

the Betty Crocker basic quiche recipe. It turned out rather well, in

fact well enough that I wanted to share.

pie crust, single

med onion, chopped

-4 oz chicken, (one breast filet) cubed

cup broccoli, (1 bunch) chopped

1/2+ cups cheese, havarti/swiss, shredded

eggs

cup milk

T flour

/2 t nutmeg

dash tabasco

salt/pepper to taste

This recipe seemed to work best if you prepared all the ingredients

first, like stir fry. I used the food processor for everything except

the chicken. Worked great even on the cheese, which came out like

little tiny droplets. I used a mixture of 1/2 havarti and 1/2 swiss.

deflower broccoli, reserve smaller flowerettes, put the rest in the

food processor and chop coarsely. Ditto for the onion. Cut the

chicken into cubes. (The only reason for the broccoli flowerettes

is personal preferrence. I like my quiche chunky. You can process

the whole thing if you want.)

Sautee the onion and chicken in a pinch of butter or drop of oil until

chicken is done, (about 6 minutes depending on how small you cut your

chicken). Whisk eggs and milk together. Add flour. Add nutmeg

liberally, this is a key ingredient. Stir in tabasco, broccoli, and

cheese.

Line pie plate or quiche dish with pie crust. Bake at 450 for about

minutes, just until it starts to brown. You have to be careful here,

to make sure the crust doesn't bubble up. either prick the crust

before baking or line with tin foil for the first couple minutes to help

it keep it's shape. (reduce heat to 325)

While crust is still hot, place broccoli flowerettes in dish and pour

the egg mixture over the top. Continue baking at 325 for 45-50 minutes

http://www.cs.cmu.edu/~mjw/recipes/pie/savory/chick-broc-chs-quiche.html (1 of 2) [12/17/1999 11:32:08 AM]

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