Chicken and Broccoli Quiche
Courtesy of The incredible edible egg™ 6 Servings • 10 Min. Prep Time • 50 Min. Cook Time| Ingredients |
|---|
| 1 (9 in.) refrigerated pie crust |
| 6 eggs |
| 1/2 c. skim milk |
| 1/2 c. chopped onion or 2 Tbsp. dry minced onion |
| 1-1/2 tsp. dry mustard |
| 1 tsp. salt |
| 1/2 tsp. pepper |
| 1-1/2 c. shredded sharp cheddar cheese |
| 1-1/2 c. leftover grilled or roasted cooked chicken, cut into small pieces |
| 1-1/2 c. leftover cooked broccoli pieces |
Directions:
1. Unfold crust into a 9" to 10" deep-dish pie plate; flute edges of crust.
2. In a large bowl beat together eggs and milk until blended. Add onion, mustard, salt and pepper; continue beating until combined. Stir in cheese, chicken and broccoli.
3. Pour filling into crust. Bake in a pre-heated 425ºF oven for 10 min.; reduce heat to 350ºF; continue baking until knife inserted in center comes out clean, or about 40-45 min. Let cool for 5-10 min. Cut into 6 wedges and serve.
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Nutrition:
Calories: 380; Total Fat: 18g; Saturated Fat: 7g; Cholesterol: 251mg; Total Carbs: 27g; Fiber: 3g; Protein: 28g; Sodium: 970mg;