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Chicken and Broccoli Quiche

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Chicken and Broccoli Quiche is a creamy, savory dish made with tender chicken, fresh broccoli, and a rich egg custard baked in a flaky pie crust. Perfect for brunch, lunch, or a light dinner, this easy quiche recipe is ideal for using leftover chicken and can be customized with your favorite cheeses and herbs. A comforting yet elegant meal for any occasion.

Ingredients

  • 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)

Instructions

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

  • If using fresh broccoli, lightly steam or blanch for 2–3 minutes until slightly tender. Drain thoroughly.

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

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

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

  • Carefully pour the egg mixture over the fillings.

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

  • Let rest for at least 10 minutes before slicing and serving.

Notes

Pre-baking (blind baking) the crust can help prevent sogginess.Drain broccoli well to avoid excess moisture.Rotisserie chicken works perfectly for convenience.The center should be slightly jiggly but not liquid when done.Allow proper resting time for clean slices.

Find it online: https://cookibly.com/chicken-and-broccoli-quiche/