Chicken and Broccoli Quiche

Why You’ll Love This Recipe

• Great way to use leftover chicken
• Creamy, rich filling with wholesome broccoli
• Perfect for brunches, meal prep, or potlucks
• Delicious warm or at room temperature
• Easy to customize with different cheeses or herbs

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 9-inch pie crust, unbaked
• 1 1/2 cups cooked chicken, diced
• 1 cup broccoli florets, chopped small
• 1 cup shredded cheddar cheese
• 4 large eggs
• 1 cup milk
• 1/2 cup heavy cream
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika (optional)

Directions

1. Preheat your oven to 375°F (190°C). Place the unbaked pie crust into a 9-inch pie dish and crimp the edges if desired.

2. If using fresh broccoli, lightly steam or blanch it for 2–3 minutes until slightly tender, then drain well.

3. Spread the diced chicken evenly over the bottom of the crust.

4. Sprinkle the chopped broccoli and shredded cheddar cheese over the chicken.

5. In a mixing bowl, whisk together the eggs, milk, heavy cream, garlic powder, salt, pepper, and paprika until smooth.

6. Carefully pour the egg mixture over the fillings in the crust.

7. Bake for 35–45 minutes, or until the center is set and a knife inserted near the middle comes out clean.

8. Allow the quiche to rest for at least 10 minutes before slicing and serving.

Servings and timing

Servings: 6–8 slices

Preparation time: 15 minutes
Cooking time: 35–45 minutes
Total time: 50–60 minutes

Variations

• Substitute Swiss or mozzarella cheese for a different flavor profile.
• Add sautéed onions or mushrooms for extra depth.
• Use half-and-half instead of milk and cream for convenience.
• Swap broccoli for spinach or asparagus.
• Add a pinch of dried thyme or fresh parsley for added aroma.

Storage/Reheating

Store leftover quiche in an airtight container in the refrigerator for up to 4 days.

To reheat, warm slices in a 325°F (165°C) oven for 10–15 minutes or until heated through. You can also microwave individual slices for 1–2 minutes, though the crust may soften slightly.

To freeze, wrap the fully baked and cooled quiche tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I make this quiche ahead of time?

Yes, you can bake it a day in advance and refrigerate until ready to serve.

Do I need to pre-bake the crust?

Pre-baking is optional but can help prevent a soggy bottom crust.

Can I use frozen broccoli?

Yes, just thaw and drain it thoroughly before adding.

How do I know when the quiche is done?

The center should be set but slightly jiggly, and a knife inserted should come out clean.

Can I use rotisserie chicken?

Absolutely, it’s a convenient and flavorful option.

What type of milk works best?

Whole milk provides the richest flavor, but 2% can also be used.

Why is my quiche watery?

Excess moisture from vegetables or underbaking can cause this. Make sure broccoli is well drained.

Can I make it crustless?

Yes, simply grease the pie dish well and bake as directed.

How long should it cool before slicing?

Let it rest at least 10 minutes to allow the filling to set properly.

Is Chicken and Broccoli Quiche suitable for brunch?

Yes, it’s a classic brunch dish and pairs beautifully with fresh fruit or salad.

Conclusion

Chicken and Broccoli Quiche is a versatile and satisfying dish that combines tender chicken, fresh vegetables, and creamy custard in a flaky crust. Whether served for brunch, lunch, or dinner, it’s a dependable recipe that’s both comforting and elegant. With simple ingredients and easy preparation, this quiche is sure to become a go-to favorite in your kitchen.

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