Ingredients for Chicken And Broccoli Quiche
- 1 (9 inch) unbaked pie crust
- 1 cup shredded cheddar cheese
- Onion
- 2 large eggs
- 1 cup half-and-half
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Cayenne Pepper
- 1/4 cup all-purpose flour
- 1 1/2 cups steamed broccoli florets
- 1 cup cooked chicken, chopped
- 1/2 teaspoon garlic powder
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Chicken And Broccoli Quiche? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Chicken And Broccoli Quiche
- Preheat oven to 425°F (220°C).
- Prepare the pie crust (either homemade or store-bought). Press into a 9-inch pie plate.
- Evenly distribute 1 cup of shredded cheddar cheese over the bottom of the pie crust.
- Arrange 1 cup of cooked and chopped chicken and 1 ½ cups of steamed and chopped broccoli florets over the cheese.
- In a medium bowl, whisk together 2 large eggs, 1 cup heavy cream (or half-and-half), ¼ cup all-purpose flour, 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon garlic powder until smooth.
- Pour the egg mixture into the pie crust, ensuring it reaches within ½ inch of the top.
- Bake at 425°F (220°C) for 15 minutes.
- Reduce oven temperature to 300°F (150°C) and continue baking for 30-40 minutes, or until a knife inserted into the center comes out clean. If the crust starts browning too quickly, cover the edges with foil.
- Let the quiche stand for 10 minutes before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
3g
Fat
63g
Carbs
6g
