Chicken and Broccoli Quiche |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This is a nice change of pace from traditional quiches because it uses ground chicken. I like to make both pies and freeze one for an already-made meal later on. Ingredients:
1 pound ground chicken |
1/2 cup chopped onion |
6 cups frozen chopped broccoli, thawed and well drained |
2 unbaked pastry shells (9 inches) |
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted |
3/4 cup milk |
6 eggs, lightly beaten |
1/2 teaspoon salt |
1/4 teaspoon dried thyme |
1/4 teaspoon pepper |
Directions:
1. In a saucepan, cook chicken and onion over medium heat until meat is no longer pink; drain. Stir in broccoli. Divide among pastry shells.
2. In a small bowl, combine the remaining ingredients. Pour over chicken mixture.
3. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 12-16 servings.
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