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Hi Friends! I’m Natalie Mason. I live in Charleston, SC and I am mom to Sterling 12 , Frances Moon 8 and our mini golden doodle Dolly.

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Chicken + Broccolini + Artichoke Quiche

Feb 19, 2020

I love a good quiche. It is a simple weekend night meal and a way to get protein and eggs in. There are so many combinations out there. I just created this one and we loved it. If you do make this ahead I would partially cook it.

C H I C K E N + B R O C C O L I N I A N D A R T I C H O K E Q U I C H E

1 pie shell

1 rotisserie chicken shredded

1/2 white onion diced

1 cup sliced marinated artichoke hearts

1 head broccolini

1/2 cup shredded Gruyere

1 cup shredded sharp cheddar

8 eggs

1/2 cup milk

1 tablespoon flour

Place Pie Shell in pie dish and bake at 350 degrees 10 mins.

Cut Broccolini into to bite size pieces and toss with olive oil, roast at 350 for about 20 minutes.

In a bowl mix together eggs, milk, flour and cheese. I like to add in a few dashes of Texas Pete but totally optional and set aside

In another bowl mix, chicken, broccolini, artichokes, and white onion.

In the partially cooked pie shell in the the chicken mixture. Then our the egg cheese mixture over top. Bake at 350 degrees about 35-45 minutes until cheese is bubbly.

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Leave a Reply

  1. Lauren M says:

    What sides did you serve with this? Looks great!

  2. Jo says:

    Does this make two pies? Seems like so much goodness in one pie shell. And do you use deep dish?

  3. Janai says:

    Could you use pre-made frozen pie shells?

  4. Caryn says:

    Planning to make for a work breakfast this week. How would you recommend doing this? Baking fully the night before and reheating in the oven in the morning? What time/heat combo? Thanks!

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