ORIGINALLY POSTED FEBRUARY 5, 2014:
Recently we cooked a big Sunday dinner of roasted chicken. I love when we have that on the menu because it automatically means another chicken meal later that week using the leftovers.
Sometimes we’ll just reheat the leftovers as is; a repeat of the meal we’d just had days before. Other times I’ll make a Chicken Pot Pie. We will make soup or chicken salad too, depending how much and what is left.
This last time we had our leftovers, I still had a single pie crust left from the last Chicken Pot Pie I’d made but I did not want a pot pie again. Although my daughter Liz swears that “Chicken Pot Pie never gets old, Mom,” I beg to differ. I’d done two in a relatively short amount of time. I wanted something different.
I thought of my single crust in the fridge and what else I could do with it instead of pot pie. I decided to make a quiche. Everyone in our family likes broccoli and eggs and cheese, so I knew a quiche would be a hit, but I had no idea how much of a hit it’d be.
It flew off the plates!
I actually didn’t have a recipe to follow, but I adapted a recipe for a Quiche Lorraine, changing the ingredients. The funny thing is, my recipe was on a plate! I have an old plate that I remember my mom having when I grew up, but I actually think that my grandmother had one too, and this one is hers from her kitchen we she moved a couple of years back.
I went along, following my recipe, but changing the ingredients to fit my meal, when I suddenly realized I needed to write it down or once I filled the plate, I’d not have the directions for baking temps and times!
Since I used the plate as my guide, along with my own ingredients, I’m putting my recipe for you below. It was SO delicious! I’d definitely make this again, and it was a great change to our usual leftover chicken choices.
CHICKEN BROCCOLI AND CHEESE QUICHE
4 eggs lightly beaten
1 cup fat free cheddar cheese, shredded
1/3 cup chopped onion (I just used half a smaller sized onion.)
2 cups skim milk
2 cups diced chicken
2 cups broccoli (I used about half a package of frozen broccoli florets, partially thawed.)
salt and pepper to taste
one crust for a nine inch pie
Spread the pie crust in a 9″ pie plate, creating a decorative edging.
Lightly beat eggs and milk together.
Layer your ingredients in the plate starting with your solid ingredients first.
Pour your liquid mixture of milk and eggs over your solid ingredients. Your plate will be full to the top.
My baking dish said to bake the quiche at 425 degrees for 15 minutes, turning it down to 300 for 30 minutes or until a knife comes out clean, letting it stand for 10 minutes.
Our quiche took much longer to cook, I believe because of the liquid in the frozen broccoli that I used. Another cookbook I looked at had similar directions, with the second baking temperature at 325. When you make your quiche, you’ll know when it’s done; a knife will come out clean. At the end, we broiled ours on low to crisp it up a bit.
I hope that if you’d never made a quiche before, you’ll give it a try. You can really put almost anything in it, and two of my kids actually requested a spinach and chicken quiche next time, which I’d thought of, but I knew not everyone likes spinach at our house.