Ingredients Jump to Instructions ↓

  1. I had a craving for quiche this weekend and concocted this recipe from

  2. the Betty Crocker basic quiche recipe. It turned out rather well, in

  3. fact well enough that I wanted to share.

  4. 1 pie crust, single

  5. 1 med onion, chopped

  6. 3-4 oz chicken, (one breast filet) cubed

  7. 1 cup broccoli, (1 bunch) chopped

  8. 1 1/2 cups cheese, havarti/swiss, shredded

  9. 4 eggs

  10. 1 cup milk

  11. 1 T flour

  12. 1/2 t nutmeg

  13. dash tabasco

  14. salt/pepper to taste

  15. This recipe seemed to work best if you prepared all the ingredients

  16. 1/2 havarti and 1/2 swiss.

  17. deflower broccoli, reserve smaller flowerettes, put the rest in the

  18. food processor and chop coarsely. Ditto for the onion. Cut the chicken into cubes. (The only reason for the broccoli flowerettes

  19. is personal preferrence. I like my quiche chunky. You can process

  20. the whole thing if you want.)

  21. Sautee the onion and chicken in a pinch of butter or drop of oil until

  22. 6 minutes depending on how small you cut your

  23. chicken). Whisk eggs and milk together. Add flour. Add nutmeg

  24. liberally, this is a key ingredient. Stir in tabasco, broccoli, and cheese.

  25. Line pie plate or quiche dish with pie crust. Bake at 450 for about 4 minutes, just until it starts to brown. You have to be careful here,

  26. to make sure the crust doesn't bubble up. either prick the crust

  27. before baking or line with tin foil for the first couple minutes to help it keep it's shape. (reduce heat to 325)

  28. While crust is still hot, place broccoli flowerettes in dish and pour

  29. 325 for 45-50 minutes

  30. until you have a nice golden crust and a knife inserted near the center

  31. 10 minutes. Serve. Feeds

  32. Favor: if you try this and like it, please send me a little email and let me know what you think. If you have suggestions for improvement or variations, send those too. Even better, if you'd like to mail me your

  33. favorite Italian beef recipe in exchange, I'd be ever so grateful! Enjoy!

  34. sandyv


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