Chicken and Broccoli Quiche

Ingredients

• 1 uncooked 23 cm (9-inch) pie crustpie crust
• 2 cups (about 300 g)chicken, chopped
• ⅓ cup (about 50 g)green pepper, chopped
• ⅓ cup (about 50 g)onion, chopped
• 1 can, 113 g (4 oz), drainedmushrooms
• 1 tablespoon (15 ml)Dijon mustard
• 2 cups (about 180 g)broccoli, chopped, fresh or frozen
• ½ cup (about 55 g)cheddar cheese, shredded
• 4 tablespoons (57 g)butter or margarine
• ¼ teaspoonblack pepper
• ½ teaspoonsalt
• 1 pinchcayenne pepper
• 1 cup (240 ml)evaporated milk
• 2 tablespoons (about 16 g)plain flour
• 3eggs

Instructions

1. 1

   Brown the filling

   Thaw and chop the chicken. Melt the butter in a frying pan, then brown the chicken with the onion, green pepper and mushrooms until the chicken is cooked through. Prick the base of the pie crust with a fork.

2. 2

   Fill the crust

   Spread the broccoli over the base of the crust and spoon the chicken mixture on top. Sprinkle over the cheddar. In a bowl, whisk together the evaporated milk, salt, black pepper, cayenne, mustard, eggs and flour until as smooth as possible, then pour the mixture over the filling.

3. 3

   Bake the quiche

   Bake in an oven preheated to 190°C (375°F) for 50–55 minutes. Leave to cool for 10–15 minutes before slicing.

What is chicken and broccoli quiche?

Quiche is a savoury baked pie with an egg-and-dairy filling, associated with French cooking but widely made in the United States. This version uses chicken and broccoli for a substantial centre, with cheddar and a seasoned evaporated-milk custard.

Ready-made crust and familiar vegetables keep the preparation straightforward. Layering the broccoli and chicken beneath the custard helps distribute the filling through each slice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 335 calories, 24g protein, 22g carbs, 17g fat.

The crust and flour provide much of the carbohydrate, while butter, cheddar and evaporated milk contribute most of the fat. Chicken, eggs, cheddar and milk supply the protein. Pair a slice with salad or extra vegetables for a more balanced plate.

The filling ingredients

Chicken: The recipe calls for chopped chicken, browned with the onion, pepper and mushrooms. The source suggests using two skinless chicken breasts to make up the stated two cups.

Vegetables: Broccoli goes directly into the crust, while the onion, green pepper and drained mushrooms are cooked with the chicken. Draining the mushrooms helps avoid adding excess liquid to the filling.

Cheddar: A layer of shredded cheddar sits above the chicken mixture, bringing a savoury, cheesy note to the custard.

Build the custard

Whisk the eggs, evaporated milk, flour, mustard and seasonings until the mixture is as smooth as you can get it. The flour may leave a few small lumps, so whisk thoroughly before pouring.

Pour slowly over the layered filling so the custard can flow around the chicken and broccoli. Take care not to overfill the crust.

Watch the bake

The quiche bakes at 190°C for 50–55 minutes. The centre should look set rather than liquid when gently checked; ovens and crusts can vary, so use the stated time as a guide.

Rest it for 10–15 minutes before cutting. This gives the filling time to settle and makes cleaner slices.

Prepare the crust

Pricking the base with a fork gives steam a way to escape as the quiche bakes. The recipe uses an uncooked frozen pie crust, so follow the crust’s own thawing directions if it needs them.

Keep the crust level while adding the layers and pouring in the custard. A steady surface makes it easier to transfer the filled pie to the oven.

Serve and round out the meal

Serve a warm slice with a crisp green salad or simply dressed vegetables for contrast. The quiche is rich and filling, so a light, fresh side works well.

It can also be served at room temperature, making it useful for a relaxed lunch or supper. Cut into six portions as directed.

Recipe notes & tips

• Drain the canned mushrooms well before adding them to the pan.
• Cut the chicken and vegetables into similar-sized pieces so the filling is easy to portion.
• Whisk the flour into the milk mixture thoroughly to reduce lumps.
• Set the filled crust on a baking tray to make it easier to move into and out of the oven.
• Let the quiche rest for the full 10–15 minutes before slicing.

Variations

• Extra vegetables: Add more broccoli while keeping the crust comfortably filled.
• Cheese swap: Replace the cheddar with another good-melting cheese.
• Milder seasoning: Leave out the cayenne for a gentler flavour.
• Herb note: Whisk a little dried thyme into the custard for an herby variation.
• Fresh mushrooms: Use sliced fresh mushrooms in place of the drained canned ones and brown them with the other pan ingredients.

Common mistakes to avoid

• Adding wet mushrooms: Drain them well so they do not contribute excess moisture.
• Skipping the fork pricks: Prick the crust base before filling to let steam escape.
• Lumpy custard: Whisk the flour into the milk mixture until as smooth as possible before pouring.
• Cutting too soon: Rest the baked quiche for 10–15 minutes so the filling can settle.
• Stopping while the centre is liquid: Bake for the full 50–55 minutes and check that the centre looks set.

How to store

Once cool, cover and refrigerate leftovers for up to 3 days. Reheat slices in an oven until warmed through, or serve them cold or at room temperature.

Frequently asked questions