Monday, February 22, 2010

Chicken, Broccoli and Cheese Quiche

I haven't had a quiche in a pretty long time, and I wanted one. I've been so busy with school (which you all should know results in significantly less posting from me), that I'm focused only on easy-to-make-while-studying meals. Quiche definitely fits that bill. I had some broccoli that I'd intended to use for something else, but this seemed just... better, I guess. Plus I always have piles of cheese in the freezer and I discovered a can of chicken in the pantry. You could easily make this with freshly cooked chicken or without chicken at all. Anyway, hope you enjoy!

Quiche Base:

1 can evaporated milk
3 eggs
salt and pepper to taste
1 cup cheese (I used cheddar here)
pinch of freshly grated nutmeg (optional)

Whisk together milk, eggs, salt and pepper. Stir in cheese.

Recipe:

1 large broccoli crown, flowers only
1 small red onion, cut in thin half moons
salt and pepper to taste
2 tablespoons lemon juice
1 tablespoon olive oil
1 can chicken, drained
1 prepared pie crust (I am using refrigerator crust these days)

Procedure:

Preheat oven to 450F. Cut the broccoli flower(s) into small pieces. Heat a small pan to medium and add oil. Add onions, salt and pepper, and cook for 5 or so minutes. Add lemon juice and cook down, increasing heat if needed to evaporate liquid. Combine broccoli, onion and chicken. Line a pie plate with crust, then fill with chicken mixture, spreading the mixture out evenly. Pour quiche base on top, then put in oven. Bake 10 minutes, then turn the oven down to 325F. Bake another 35 minutes (normally I do 25 minutes, take it out and top w/ more cheese, then do 10 more minutes. You can still do that if you like), then rest for 10 minutes and serve. Serves 8.

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