Chicken and Broccoli Quiche

A hearty quiche for brunch or dinner

	x3	x6	x9
2 cups chicken, cooked and shredded	6c	12c	18c
¾ lb. fresh broccoli, chopped or 1–10 oz. pkg frozen broccoli, thawed, chopped, and drained	2¼ lbs 3	4½ lbs 6	6¾ lbs 9
1½ cups grated mozzarella (or gruyere)	4½c	9c	13½c
½ cup onion, diced	1½c	3c	4½c
3 eggs	9	18	27
¾ cup cream (or half-and-half)	2¼c	4½c	6¾c
1½ T. fresh lemon juice*	¼c	½c	¾c
1 t. salt	1T	2T	3T
½ t. pepper	1½t	1T	1T + 1½t
1–9 inch pastry shell, unbaked	3	6	9
oil, for sautéing
*This measurement, when multiplied, has been adjusted to accommodate the intensified flavor of acidic ingredients when recipes are made in quantity.

Original Recipe Yield

5–6 main dish servings

Cooking Day

In a small pan, sauté onions in 1–2 t. oil until almost tender. If you are using fresh broccoli, remove woody stems and microwave 3–5 minutes, or cook broccoli in 1 inch of water 10–12 minutes or until crisp tender. Drain well and chop. Arrange broccoli and onions in bottom of pastry shell, then layer with chicken and cheese.

In a separate bowl, beat eggs, cream, lemon juice, salt, and pepper until combined. Pour into pastry shell. Bake at 375 degrees for 35–45 minutes or until center of quiche is just set. If crust begins to brown, use foil strips around pie edges to prevent over-browning. Cool completely. Cover pie plate with plastic wrap and then foil. Freeze. If you are serving this on the same day, let quiche stand for 30 minutes before slicing, otherwise it may be too watery. Quiche keeps well in the refrigerator for 2–3 days.

Serving Day

Thaw quiche. Place in 325 degree oven for 20–30 minutes or until heated through. Cover loosely with a sheet of foil if crusts begin to over-brown. Remove foil for last 3–5 minutes of cooking. Serve with fruit or a salad.