Chicken and Broccoli Quiche

Quiche is a great summer meal. Perfect for any time of day. Served in the morning with a cup of coffee and some toast, at lunchtime with a light salad or for dinner with a cup of hearty soup, quiche is perfect.

This recipe for Chicken and Broccoli Quiche is a bit unique because it uses chicken as an ingredient. Often a quiche calls for ham or bacon. Adding chicken to this quiche definitely takes it into the lunch/dinner time arena. This quiche offers a nice change from the traditional quiche.



  • 2 tablespoons butter
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • coarse salt and fresh black pepper
  • 2 cups cooked chicken, cut in bite-size pieces or shredded
  • 2 cups cooked broccoli florets, cut in bite-size pieces
  • 1 + 1/2 cups sharp cheddar cheese, shredded
  • 1/4 cup grated Parmesan cheese
  • 1 pastry crust
  • 4 eggs
  • 3/4 cup heavy cream
  • 3/4 cup milk
  • 3-4 slices bacon, cooked but not crispy (optional)


  • Preheat oven to 350 degrees F.
  • Melt the butter in a small skillet and saute the onion and garlic until tender seasoning well with salt and pepper.
  • In a large bowl mix the chicken, broccoli, both cheeses and onion/garlic together. Season lightly with salt and pepper.
  • Fit a 9-inch deep dish pie dish with the pastry crust. Add the filling and spread out evenly.
  • Whisk the eggs, heavy cream and milk together. Slowly pour over the filling. Use a spoon to make sure the filling and egg mixture is distributed evenly. Place the bacon slices over top and push them down gently into the filling.
  • Bake 50 – 60 minutes until center is set and top is lightly golden. If the crust begins to darken too much place aluminum foil loosely over the top.
  • Allow to cool and set 10 minutes before slicing.

Source: Dishmaps

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