Chicken Broccoli Cheese Quiche
This Chicken Broccoli Cheese Quiche is the ultimate comfort food, perfect for a hearty brunch or a light dinner. The flaky pie crust encases a rich, creamy egg custard infused with warm nutmeg and a hint of spicy tabasco. Chunks of savory chicken and fresh broccoli provide texture, while a blend of Havarti and Swiss cheeses adds a luxurious, melty depth of flavor. It’s versatile enough to serve warm from the oven or at room temperature. Ideal for potlucks, Sunday breakfasts, or meal-prep lunches that hold up well throughout the week.
Description
This Chicken Broccoli Cheese Quiche is the ultimate comfort food, perfect for a hearty brunch or a light dinner. The flaky pie crust encases a rich, creamy egg custard infused with warm nutmeg and a hint of spicy tabasco. Chunks of savory chicken and fresh broccoli provide texture, while a blend of Havarti and Swiss cheeses adds a luxurious, melty depth of flavor. It’s versatile enough to serve warm from the oven or at room temperature. Ideal for potlucks, Sunday breakfasts, or meal-prep lunches that hold up well throughout the week.
Ingredients
- 1 single pie crust
- 1 medium onion, chopped
- 3-4 oz chicken breast, cubed
- 1 cup broccoli florets, chopped
- 1.5 cups Havarti and Swiss cheese, shredded
- 4 eggs
- 1 cup milk
- 1 Tbsp flour
- 1 dash nutmeg
- 1 dash tabasco sauce
- to taste salt and pepper
- 1 tsp butter or oil
Directions
- 1 Preheat oven to 450°F (230°C).
- 2
In a small skillet, sauté the chopped onion and cubed chicken in butter or oil over medium heat for about 4-6 minutes, until the chicken is cooked through and onions are softened.- 3
Whisk together the eggs, milk, flour, nutmeg, tabasco, salt, and pepper in a large bowl until well combined.- 4
Stir the sautéed chicken and onion mixture, chopped broccoli, and shredded cheese into the egg mixture.- 5
Line a pie plate or quiche dish with the pie crust. You may prick the bottom with a fork or line with foil to prevent bubbling during the initial bake.- 6
Bake the empty crust at 450°F for about 4 minutes, just until it begins to set and lightly brown.- 7
Reduce oven temperature to 325°F (165°C).- 8
Pour the egg and filling mixture into the pre-baked crust.- 9
Bake at 325°F for 45-50 minutes, or until the top is golden brown and a knife inserted near the center comes out clean.- 10
Let cool for a few minutes before slicing and serving.NoteStorage: Cover leftovers tightly and refrigerate for up to 3 days. Reheat in the microwave or oven.
Variations: Feel free to substitute other cheeses like cheddar or gouda. You can also add cooked bacon or ham for extra protein.
Tips: If you prefer a smoother texture, you can pulse the broccoli and onion in a food processor before sautéing. Ensure the chicken is fully cooked before adding it to the custard.
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