Chicken and Broccoli Quiche
Recipe courtesy of The Incredible Edible Egg™.
1 (9-inch) refrigerated pie crust
6 large eggs
1/2 cup skim milk
1/2 cup chopped onion or 2 tablespoons dry minced onion
1 1/2 teaspoons dry mustard
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 cups shredded sharp cheddar cheese
1 1/2 cups leftover grilled or roasted cooked chicken, cut into small pieces
1 1/2 cups leftover cooked broccoli pieces
- Unfold crust into a 9 to 10-inch deep-dish pie plate; flute edges of crust.
- In a large bowl beat together eggs and milk until blended. Add onion, mustard, salt and pepper; continue beating until combined. Stir in cheese, chicken and broccoli.
- Pour filling into crust. Bake in a preheated 425°F (220°C) oven for 10 minutes; reduce heat to 350°F (175°C); continue baking until knife inserted in center comes out clean, or about 40 to 45 minutes Let cool for 5 to 10 minutes. Cut into 6 wedges and serve.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 380; Total Fat: 18g; Saturated Fat: 7g; Cholesterol: 251mg; Total Carbs: 27g; Fiber: 3g; Protein: 28g; Sodium: 970mg.
Recipe and photograph courtesy of The Incredible Edible Egg™.