Chicken & Broccoli Quiche
Submitted by BarbFL
Savory chicken and broccoli quiche with melted Swiss cheese, eggs, and warm coriander in a flaky pie crust. A hearty brunch or dinner that slices beautifully every time.
YIELD
1 servingsPREP
30 minCOOK
50 minREADY
90 minA quiche is one of those dishes that feels fancy but is secretly simple. This one loads a pre-baked pie shell with diced chicken, blanched broccoli florets, and a generous layer of shredded Swiss cheese before a seasoned egg custard gets poured over everything.
Coriander and sage in the custard give it an unexpected warmth that pairs beautifully with the nutty Swiss cheese. Fifty minutes in the oven and you’ve got a golden, set-but-still-creamy quiche that holds its shape when you slice it.
Serve it for brunch with a simple green salad, or make it the centerpiece of a lighter dinner.
Chef Tips
- Pre-bake (blind bake) the pie shell first. Those initial 6 minutes at high heat set the crust so it stays flaky under the wet custard instead of turning soggy.
- Blanch the broccoli for just 3 minutes. It will continue cooking in the oven. Overcooked broccoli releases water and makes the quiche watery.
- Let it cool 10 to 15 minutes before slicing. The custard needs time to firm up. Cut into it too early and you’ll get a runny mess instead of clean slices.
Ingredients
Directions
Preheat oven to 450 degrees.
Bake pie shell 6 minutes.
Reduce heat to 325℉ (160℃).
Arrange broccoli with chicken and cheese in baked shell.
Beat eggs with milk, onion, sage, coriander, salt and pepper.
Pour over broccoli and chicken.
Bake 50 minutes.
Cool for 10 to 15 minutes.
Comments
1-1/2 tsp salt - why so much. Perhaps one of those should have read pepper as your directions call for pepper and none is listed.