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Print this Recipe    Quiche 18

Chicken Broccoli Cheese Quiche
Serves 4 to 6

1 9 inch dish covered in pastry
1 medium onion, chopped
3 to 4 oz chicken, (one breast filet) cubed
1 cup broccoli, (1 bunch) chopped
1 1/2+ cups cheese, havarti or swiss, shredded
4 eggs
1 cup milk
1 Tbsp. flour
1/2 tsp. nutmeg
dash tabasco
salt/pepper to taste

Saute the onion and chicken in a pinch of butter or drop of oil
until chicken is done, (about 6 minutes depending on how small you
cut your chicken). Whisk eggs and milk together. Add flour. Add
nutmeg liberally, this is a key ingredient. Stir in tabasco,
broccoli, and cheese.

Line pie plate or quiche dish with pie crust. Bake at 450 for
about 4 minutes, just until it starts to brown. You have to be
careful here, to make sure the crust doesn't bubble up. either
prick the crust before baking or line with tin foil for the first
couple minutes to help it keep its shape. (reduce heat to 325)
While crust is still hot, place broccoli flowerettes in dish and
pour the egg mixture over the top.

Continue baking at 325 for 45-50 minutes until you have a nice
golden crust and a knife inserted near the center comes out clean.
Let stand 10 minutes. Serve.


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