Welcome April and most importantly, National Brunch Month! Sometimes we just wake up too late for breakfast, but it's too early for lunch, so brunch it is! April is a great way to try all the different brunch recipes you can find. This Chicken Broccoli Quiche is one of the easiest ones to try first. This recipe is quick, easy, affordable and makes 2 pies; one for keeping, and one for sharing! (Or one for freezing for later!) Try this to today and help kick off National Brunch Month. Enjoy!!
Thanks to NC EFNEP for this recipe.
All About Brunch
Chicken Broccoli Quiche
Ingredients
2 9-inch ready made pie crusts, baked
4 eggs
1 cup low-fat or skim milk
salt and pepper to taste
1/2 – 3/4 teaspoon garlic powder
1 package (10 ounces) frozen, chopped broccoli
1/4 cup shredded carrots
1/4 cup chopped onion (optional)
3/4 cup cooked, chopped chicken
3/4 cup shredded cheese
Directions
- Preheat oven to 350 degrees Fahrenheit. Bake pie crusts according to package directions
- In a mixing bowl, combine eggs, milk, salt, pepper, and garlic powder. Mix well.
- Place frozen chopped broccoli in the microwave, cook according to package directions. Pour off the liquid. Let cool, squeeze broccoli to remove more water. Mix broccoli with carrots and onions.
- Layer the meat, vegetables, and cheese into bake pie crusts. Pour egg mixture over the ingredients.
- Bake at 350 degrees for 30-40 minutes or until top is browned and a knife inserted in the center comes out clean.
- Let stand 5 minutes before cutting.
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