Chicken & Broccoli Quiche
Source of Recipe
Ft. Lauderdale Sun-Sentinel: You Asked For It
Recipe Introduction
Rich and flavorful. You can use the ready-made pie crust found in the refrigerated dairy case of your supermarket to speed preparation.
List of Ingredients
1 ready-made refrigerated pie crust (Pillsbury)
1 T. butter
8 med. sized mushrooms, coarsely chopped
1 small onion, coarsley chopped
4 oz. Gruyere or Swiss cheese, shredded
1 (10-oz.) pkg. frozen chopped broccoli, defrosted & squeezed dry in paper towels
1-1/4 cups coarse-chopped cooked chicken
4 large eggs
1-1/2 cups heavy cream
1/2 tsp. salt
1/4 tsp. dried tarragon
Recipe
Preheat oven to 450°. Use the pastry crust to line a tart pan with a scalloped rim that is 9 inches in diameter & 1-1/4 inches high. Cover & refrigerate.
Melt the butter in a heavy skillet over medium heat. Add the mustrooms & onions and cook until most of the moisture has evaporated, about 8 minutes. Remove from heat & let cool.
Sprinkle half the cheese over the bottom of the prepared crust. Add a layer of the broccoli & then the chicken Then spread the mushrooms mixture & the remaining cheese over all.
Beat the eggs, heavy cream, salt & tarragon together. Pour the egg lmixture carefully over the layered ingredients. Bake for 10 minutes, then reduce the heat to 325 ° and bake unti filling is browned & firm, about 20 minutes more.
Cool on a wire rack for 20 minutes, then remove outer rim of tart pan. Serve warm or at room temperature. Makes 6 servings.
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