Leftover Chicken Broccoli Quiche Food

BROCCOLI FRITTATA

Steps:

• Place rack in the center of your oven and preheat oven to 350 degrees F. Lightly coat a 9-inch pie dish with cooking spray.
• If your chicken is not yet cooked: Cook and shred chicken.
• Heat the olive oil in a large skillet over medium heat. Add the broccoli and peppers and sauté until they are beginning to soften, about 5 minutes. Add the green onions, garlic, salt, and pepper and cook 1 additional minute. Remove from heat and set aside.
• In a large bowl, whisk together the eggs, then add cheese, chicken, and the vegetables from the skillet. Stir to combine, then pour into the prepared pie dish.
• Bake 40 minutes, until the center is nearly set and a toothpick inserted comes out clean. Remove and let sit 5 minutes then serve warm or at room temperature. The frittata will puff while baking, then settle a bit as it cools.

LEFTOVER CHICKEN & BROCCOLI QUICHE

Steps:

• Preheat oven to 425 degrees.
• Sprinkle shredded cheese, onion and broccoli and chicken filling evenly over bottomof pie crust.
• In a medium bowl, whisk half and half, eggs, flour, and seasonings until smooth.
• Pour enough of the egg mixture in the pie crust to come within 1/2 inch of the top.
• Bake at 425 degrees for 15 minutes; reduce heat to 300 degrees and bake for an additional 30 to 40 minutes longer, until a knife inserted in the center comes out clean.
• Let stand 10 minutes, cut and serve.

EASY CHICKEN QUICHE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch pie dish with cooking spray.
• Line the prepared pie dish with puff pastry, covering base and sides. Trim excess pastry. Brush bottom with Dijon mustard.
• Melt butter in a saucepan over medium heat. Add chopped green onions and cook until tender, about 5 minutes. Add garlic and cook for 1 minute more. Mix in chicken, and cook for 1 minute more.
• Whisk eggs, heavy cream, salt, nutmeg, ground black pepper, and Italian seasoning together in a bowl.
• Layer 1/2 of the Gouda cheese over the puff pastry and top with chicken mixture. Pour in egg mixture. Sprinkle the remaining Gouda cheese on top.
• Bake in the preheated oven until set and golden, about 25 minutes.

CHICKEN AND BROCCOLI QUICHE

Steps:

• Preheat oven to 375 degrees. Bake crust for 10 minutes or until the bottom is slightly browned. Cool slightly.
• Cook onions in melted butter until soft. Cool slightly, then whisk together with milk, eggs, flour, seasonings, and 3/4 cup cheddar cheese. Set aside.
• Sprinkle remaining 1/4 cup cheddar cheese over bottom of crust. Layer chicken and broccoli over the cheese, then pour egg mixture over all.
• Bake at 375 degrees for 35-45 minutes or until a knife inserted in the center comes out clean. You may want to cover the crust edges with foil for the first 20 minutes.

CHICKEN BROCCOLI QUICHE

Steps:

• To make the Crust: Preheat oven to 350 degrees F.
• Combine the ingredients and press into a buttered 9-inch pie pan. Spread the mixture evenly on bottom and sides of the pan and bake for 5 minutes. Remove the crust from the oven set aside and raise the oven temperature to 400 degrees F.
• To make the Filling: Heat the butter in a large skillet over medium-high heat. Add the onion and mushrooms and cook, stirring, until lightly browned. Add the broccoli, chicken, salt, and pepper and stir to combine. Adjust the seasoning, as desired.
• In a bowl, whisk together the eggs and milk. Add the vegetable mixture and cheese and mix well. Pour the mixture into the crust and bake for 15 minutes.
• Reduce the oven temperature to 325 degrees F and bake until just set around the edges but slightly loose in the center, about 30 to 40 minutes. Let the filling set and cool before serving.

CHICKEN AND BROCCOLI QUICHE

Steps:

• Saute onions in butter until transparent.
• Stir in flour until thick.
• Add milk and blend.
• Add eggs and stir but do not cook.
• Pour mixture into unbaked pie shell.
• Add chicken, broccoli, dash of basil and salt to taste.
• Top with grated cheese.
• Bake at 350 for 40 minutes.
• Serve hot.

BROCCOLI QUICHE

Steps:

• Unroll pastry into a 9-in. deep-dish pie plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a large skillet, saute broccoli and onion in butter until onion is tender. Remove from the heat. In a large bowl, whisk the cream, eggs, mayonnaise, flour, broth, salt, nutmeg and pepper; stir in the cheese and broccoli mixture. Pour into crust., Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

CRUSTLESS CHICKEN QUICHE

Steps:

• In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. In a large bowl, combine eggs and cream. Stir in the chicken, cheese, bacon and onion mixture. Pour into a greased 9-in. deep-dish pie plate., Bake at 375° for 35-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.