Herbed Chicken and Broccoli Quiche
Alicia Weinbrecht
ingredients
- 1 Pillsbury refrigerated pie crust (from 15 oz box)
- softened as directed on box
- 1 Cup chopped deli rotisserie chicken (from a 2 to 2 -1/2 lb chicken)
- 1 Cup Green Giant frozen chopped broccoli (or spinach)
- thawed and drained
- 4 Eggs
- 1 3/4 cups of half and half
- 1/4 teaspoon salt
- 1/2 cup garlic-and-herb whipped cream cheese spread
- (from 8 oz container)
directions
- 1
1. Heat oven to 400 degrees. In 9-inch glass pie plate, place pie crust
- 2
As directed on box for One-Crust- Filled Pie. Bake 8 to 10 minutes or until light golden brown.
- 3
2. Spoon chicken and broccoli (or spinach) in partially baked crust.
- 4
3. In medium bowl, beat eggs, half and half and salt with a wire whisk
- 5
until well blended. Pour into crust.
- 6
4. Drop cream cheese by teaspoonfuls into quiche. Cover crust edge
- 7
with strips of foil to prevent excessive browning. Bake 10 minutes.
- 8
5. Reduce oven temperature to 300 degrees. Bake 25 to 40 minutes or until knife inserted in center comes out clean. Remove foil; let stand 15 minutes before serving.
Source: Martha Bossuyt
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