Chicken and Broccoli Quiche
Eggspand options by combining last night's dinner with eggs. Versatile, tasty and low cost are just some of hte reason eggs are so incredible! Containing high-quality protein, eggs elevate leftover chicken to a whole new culinary level when made into a quiche. Simple, yet tasty, this budget-friendly dish leaves everyone wanting leftover chicken every night.
Nutrition
Calories: 380 kcalCarbohydrates: 27 gProtein: 28 gFat: 18 gSaturated Fat: 7 gCholesterol: 251 mgSodium: 970 mgFiber: 3 gVitamin A: 30.225 IUCalcium: 192 mgIron: 2 mg
Ingredients
- 1 9-inch refrigerated pie crust
- 6 eggs
- 1/2 cup skim milk
- 1/2 cup chopped onion or 2 tablespoons dry minced onion
- 1 1/2 teaspoon dry mustard
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 shredded sharp Cheddar cheese
- 1 1/2 cups leftover grilled or roasted chicken cut into small pieces
- 1 1/2 cups leftover cooked broccoli pieces
Instructions
- Unfold crust into 9 to 10 inch deep-dish pie plate.
- Flute edges of crust.
- In a large bowl beat together eggs and milk until blended.
- Add Onion, mustard, sal and pepper; continue beating until combined.
- Stir in cheese, chicken and broccoli.
- Pour filling into crust.
- Bake in a pre-heated 425 F degress oven for 10 minutes; reduce heat to 350 F degrees; continue baking until knife inserted into center comes out clean. or about 40 to 45 minutes
- Let cool for 5-10 minutes. Cut 6 wedges and serve.