Chicken Broccoli Quiche

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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!

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Finally a use for Chinese food leftovers...It was easy and the rice crust was delicious. Will definitely make this recipe again (next time we do takeout.

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This was the simplest, best quiche ever! I used Jarlsberg instead of cheddar and a few diced tomatoes for color. The rice crust was great but did need a little salt and pepper. Family and friends loved it. Can't wait to make it again and make some of the variations suggested.

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It was v. easy to make and v. tasty. My husband had never had quiche before - so this was a great way to introduce him to it.

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I enjoyed this recipe a lot and plan to use it often.

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Great dish.

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Great dish.

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The rice crust was crispy and added a nice crunch. I won't make this recipe again because it was not as tasty as I thought it would be. I even added extra cheddar cheese.

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Very good. I really liked the rice crust. It kind of becomes another layer to the quiche. A nice change from a pastry crust. I used chopped leftover ham instead of chicken.