Imagine a culinary masterpiece that combines tender chicken, vibrant broccoli, and a creamy, golden-brown custard nestled in a perfectly flaky crust. This Broccoli and Chicken Quiche isn't just a meal—it's a flavor explosion that will transport your taste buds straight to the charming bistros of France. Whether you're planning a sophisticated brunch, a quick family dinner, or looking to impress your guests, this recipe promises to be your new go-to comfort food that's both elegant and incredibly delicious.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: French
Serves: 8 servings
Ingredients
- 1 pre-made pie crust
- 2 cups cooked chicken, shredded
- 1 cup broccoli florets, steamed
- 4 eggs
- 1 cup heavy cream
- 1 cup shredded cheese (cheddar or Swiss)
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Remove the pre-made pie crust from refrigeration and allow it to sit at room temperature for 10 minutes.
- Gently press the pie crust into a 9-inch pie dish, ensuring it covers the bottom and sides evenly. Crimp the edges decoratively using your fingers or a fork.
- Steam the broccoli florets until they are tender but still bright green, approximately 3-4 minutes. Drain and pat dry with paper towels to remove excess moisture.
- In a large mixing bowl, whisk the eggs thoroughly until they are well combined and slightly frothy.
- Add the heavy cream to the eggs, whisking continuously to create a smooth, uniform mixture. Season with salt and pepper to taste.
- Spread the shredded cooked chicken evenly across the bottom of the pie crust.
- Distribute the steamed broccoli florets over the chicken layer.
- Sprinkle the shredded cheese evenly over the chicken and broccoli.
- Carefully pour the egg and cream mixture over the chicken, broccoli, and cheese, ensuring it covers all ingredients uniformly.
- Place the quiche in the preheated oven and bake for 35-40 minutes, or until the center is set and the top is golden brown.
- Remove from oven and let the quiche cool for 10-15 minutes before slicing. This allows the filling to set and makes cutting easier.
- Slice into 8 equal wedges and serve warm or at room temperature.
Tips
- Room Temperature Ingredients: Allow eggs and cream to sit at room temperature for about 30 minutes before mixing. This ensures a smoother, more uniform custard.
- Moisture Management: Always pat your steamed broccoli dry to prevent excess water from making your quiche soggy.
- Cheese Selection: While the recipe suggests cheddar or Swiss, feel free to experiment with gruyère or a blend of cheeses for added depth of flavor.
- Crust Protection: If the pie crust edges start browning too quickly, cover them with aluminum foil to prevent burning.
- Doneness Test: The quiche is perfectly cooked when it's slightly jiggly in the center but set around the edges. A knife inserted near the center should come out clean.
- Make-Ahead Friendly: This quiche can be prepared in advance and reheated, making it perfect for meal prep or entertaining.
- Serving Suggestion: Let the quiche rest for 10-15 minutes after baking to allow the filling to set, ensuring clean, beautiful slices.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 15g
Protein: 25g
Fat: 28g
Saturated Fat: 14g
Cholesterol: 200mg
