Chicken Broccoli Cheese Quiche

From: (Sandy Vavrinek Seehusen)
Date: 2 Nov 1993 14:50:14 GMT
I had a craving for quiche this weekend and concocted this recipe from
the Betty Crocker basic quiche recipe.  It turned out rather well, in
fact well enough that I wanted to share.

1 pie crust, single
1 med onion, chopped
3-4 oz chicken, (one breast filet) cubed
1 cup broccoli, (1 bunch) chopped
1 1/2+ cups cheese, havarti/swiss, shredded
4 eggs
1 cup milk
1 T flour
1/2 t nutmeg
dash tabasco
salt/pepper to taste

This recipe seemed to work best if you prepared all the ingredients
first, like stir fry.  I used the food processor for everything except 
the chicken.  Worked great even on the cheese, which came out like 
little tiny droplets.  I used a mixture of 1/2 havarti and 1/2 swiss.

deflower broccoli, reserve smaller flowerettes, put the rest in the
food processor and chop coarsely.  Ditto for the onion.  Cut the 
chicken into cubes.  (The only reason for the broccoli flowerettes
is personal preferrence.  I like my quiche chunky.  You can process
the whole thing if you want.)

Sautee the onion and chicken in a pinch of butter or drop of oil until
chicken is done, (about 6 minutes depending on how small you cut your
chicken).  Whisk eggs and milk together.  Add flour.  Add nutmeg
liberally, this is a key ingredient.  Stir in tabasco, broccoli, and

Line pie plate or quiche dish with pie crust.  Bake at 450 for about
4 minutes, just until it starts to brown.  You have to be careful here,
to make sure the crust doesn't bubble up.  either prick the crust
before baking or line with tin foil for the first couple minutes to help 
it keep it's shape.  (reduce heat to 325)

While crust is still hot, place broccoli flowerettes in dish and pour
the egg mixture over the top.  Continue baking at 325 for 45-50 minutes
until you have a nice golden crust and a knife inserted near the center
comes out clean.  Let stand 10 minutes.  Serve.  Feeds 4-6.

Favor:  if you try this and like it, please send me a little email and
let me know what you think.  If you have suggestions for improvement or
variations, send those too.  Even better, if you'd like to mail me your
favorite Italian beef recipe in exchange, I'd be ever so grateful!  




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