Ingredients for Chicken Vegetable Quiche
- 1 medium onion, diced
- 1 tablespoon olive oil
- Vegetables
- Skinless Chicken Breast Half
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- Pie Crusts
- 4 large eggs
- Cream Of Chicken Soup
- Half And Half Cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
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How to Make Chicken Vegetable Quiche
- Preheat oven to 350°F (175°C).
- Saute 1 medium diced onion in 1 tablespoon olive oil over medium-high heat until softened, about 5 minutes.
- In a medium bowl, combine 2 cups cooked vegetables (such as broccoli, carrots, peas, or a mix), the sauteed onion, 1.5 cups cooked and diced chicken, 1 teaspoon Italian seasoning, and ½ teaspoon garlic powder. Mix well.
- Roll out a 12-inch pie crust or use a store-bought crust. Place in a 9 or 10 inch pie plate. Prick the bottom with a fork to prevent air bubbles.
- In a medium bowl, whisk together 4 large eggs, ½ cup chicken broth, ½ cup heavy cream, ½ teaspoon salt, and ¼ teaspoon black pepper.
- Spread the chicken and vegetable mixture evenly in the pie crust.
- Pour the egg mixture over the chicken and vegetables.
- To prevent the crust from burning, cover the edges of the crust with aluminum foil.
- Bake for 30-35 minutes, or until the quiche is set and golden brown.
- Let stand for 5 minutes before slicing and serving.
- Cut into slices and enjoy!
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
4g
Fat
19g
Carbs
5g
