I am always trying to find easy weeknight dinner ideas. I was with my mom yesterday and asked her if she had any ideas and she said how about a quiche. I thought that’s genius I haven’t made a quiche in forever. There are so many great combinations. For this one I kept it easy and used a Rotisserie chicken and frozen broccoli. Frances helped me make it and loved being involved. She snubbed her nose at it at first but I think after helping me that made her want to eat it, so a win all around! I will be adding more quiches to our dinner rotation! Enjoy!
C H I C K E N + B R O C C O L I Q U I C H E
1 pie shell ( I use the kind from the refrigerator section)
1 Rotisserie chicken shredded
1/2 small white onion diced
1 bag frozen broccoli
1/3 cup milk
8 oz shredded Cheddar Cheese
Fresh Mozzarella (optional for topping)
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon Nature’s Seasoning
Place the pie shell in a baking dish and bake at 350 degrees for 10 minutes. Remove and set aside.
Steam broccoli in bag according to directions and then pat dry any excess water. Then chop the broccoli into small pieces.
In a small bowl combine the shredded chicken and onion and season with salt, pepper and nature’s seasoning.
In another bowl whisk together eggs and milk. Add salt and pepper and then stir in shredded cheddar cheese.
In the precooked pie shell layer the chicken and onion, top with broccoli and then pour egg cheese mixture over the top. Add fresh pieces of mozzarella.
Bake at 350 degrees 30-40 minutes.