Chicken Broccoli Quiche

Recipe courtesy Connie Baber

Show: Sara's SecretsEpisode: Double Duty

Rated: 4 stars out of 5Rate itRead users' reviews (17)

RECIPE
COMMENTS & REVIEWS(17)

Cook Time:
1 hr 10 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 5 min
Inactive Prep: --
Cook: 1 hr 10 min
Total:: 1 hr 15 min

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Ingredients

Crust:

1 1/2 cups cooked rice
1/2 cups cottage cheese
1 egg white (reserve yolk for filling)
2 tablespoons chopped parsley leaves
Butter, for greasing

Filling:

2 tablespoons unsalted butter
1/2 cup chopped onion
3 sliced mushrooms
1 cup cooked broccoli florets
1 cup cooked chicken (preferably dark meat), diced
1 teaspoon salt
1/4 teaspoon pepper
3 eggs plus the reserved yolk
1/2 cup milk
1 cup grated Cheddar

Directions

To make the Crust: Preheat oven to 350 degrees F.

Combine the ingredients and press into a buttered 9-inch pie pan. Spread the mixture evenly on bottom and sides of the pan and bake for 5 minutes. Remove the crust from the oven set aside and raise the oven temperature to 400 degrees F.

To make the Filling: Heat the butter in a large skillet over medium-high heat. Add the onion and mushrooms and cook, stirring, until lightly browned. Add the broccoli, chicken, salt, and pepper and stir to combine. Adjust the seasoning, as desired.

In a bowl, whisk together the eggs and milk. Add the vegetable mixture and cheese and mix well. Pour the mixture into the crust and bake for 15 minutes.

Reduce the oven temperature to 325 degrees F and bake until just set around the edges but slightly loose in the center, about 30 to 40 minutes. Let the filling set and cool before serving.

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Comments & Reviews

recipe Chicken Broccoli Quiche
Chris Springfield, VA 02-17-2009
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Simple and Tasty
Rated: 5 stars out of 5

This was an excellent dish for a middle of the week dinner. Instead of cottage cheese I used sour cream. Didn't have cottage... cheese on hand and it sounded a little strange anyways. Instead of chicken I used sliced cremini mushrooms. So I sauteed the onions, then added 4 cloves of minced garlic, then the mushrooms and broccoli. For cheese I used pecorino romano and then dried parsley instead of fresh. Will definitely make this again.Read more
recipe Chicken Broccoli Quiche
Anonymous 09-01-2008
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fabulous!
Rated: 4 stars out of 5

This recipe was great! It's really easy and it satisfied everyone, including the picky eater in the family. I made my own... crust though - just a regular pie crust. The filling was great though! Thanks!Read more
recipe Chicken Broccoli Quiche
Amanda Bremerton, WA 08-10-2008
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With a little tweeking...
Rated: 4 stars out of 5

I didn't care for the crust on this quiche, so now I just use store-bought, but the filling recipe is great. I've tried it... with chicken and broccoli and also with broccoli and sun-dried tomatoes (very tasty). A really sharp cheddar cheese really makes it. We just love quiche and this recipe is simple and quick.Read more
recipe Chicken Broccoli Quiche
Charles Akron, OH 05-12-2007
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Surprised
Rated: 4 stars out of 5

When I read the ingredients I was wondering how this would turn out and how it would taste. My wife and I were very... surprised and plan on using this recipe regularly.Read more
recipe Chicken Broccoli Quiche
Anonymous 02-20-2007
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Not kid friendly
Rated: 1 stars out of 5

I tried making this for my kids. They love brocclli and chicken but not quiche and they hated this. I don't think I will make... this again.Read more
recipe Chicken Broccoli Quiche
Anonymous 01-27-2007
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Very versatile recipe!
Rated: 4 stars out of 5

I made so many modifications to this recipe (based on what I had around the house), that I pondered whether I should even... write a review. But it can be helpful to know how versatile a recipe is, so I decided to go ahead. First, I used a store-bought frozen pie crust because I didn't have any cottage cheese on hand. This made it more like a pot pie. I don't know that I would have liked the crust with the rice and cottage cheese, and I'm pretty sure my husband wouldn't have, so I'll probably stick to this for next time. Second, I didn't use mushrooms because my husband hates them. Instead I used one medium potato (Yukon gold), diced, and one can of diced tomatoes with onions and peppers. Because the tomatoes had onion already, I skipped the onion called for and used 1 clove of garlic, thinly sliced. I sauteed the garlic, potatoes and broccoli (this is how I "cooked" the broccoli) for about 10 minutes, then added the tomatoes, with much of the juice drained, and the chicken. I cooked this all for a few minutes to give the potatoes a chance to absorb some of the liquid. I added a handful of dried herbs de provence (you can use whatever kind you like) and plenty of salt and pepper. Oh, and the chicken I used was left over from a whole roasted I had done the day before. I had way more than 3 cups, and it was white and dark meat, but it was great. The rest of the directions (for mixing the veggies with the egg, cheese and milk, and for baking) I followed exactly. This concoction came out wonderfully! My husband absolutely loved it, though we both had to add salt. My 2-year-old, well, she just picked at the chicken. Next time I'll add a bit more milk (the pie was a bit dry, and the extra creaminess will make it more like a pot pie), more salt and maybe some chopped rosemary, and perhaps some frozen peas. On the whole, this is a great last-minute, clear-your-refrigerator kind of dish. Use the recipe as a starting point, and have fun experimenting!Read more