Chicken & Broccoli Quiche Recipe

  • Ready in: 1 hours, 15 minutes
  • Prep time: 25 minutes
  • Chill/Cook time: 50 minutes
  • By:
  • Servings: Makes 6 servings OR 4 servings + 2 leftover servings

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  • 5 large eggs, beaten
  • 1¼ cups 2% milk
  • 2 tablespoons (or 1 Dinner Mixer packet) Dried Tomato & Garlic Pesto Mix
  • 1¾ cups chopped cooked chicken (such as deli rotisserie chicken)
  • 1 (9-inch) frozen deep-dish pastry crust
  • 1½ cups frozen chopped broccoli
  • 1½ cups shredded Cheddar cheese

cooking methods

  • Bake


  1. In large bowl, whisk together first 3 ingredients; salt and pepper as desired.
  2. Preheat oven to 375°F. Place pastry crust in pan on a foil-lined baking sheet. Place half the chicken in pastry crust. Top with half the broccoli and 1 cup cheese. Repeat layers. Carefully pour egg mixture over crust. Sprinkle with remaining ½ cup cheese.
  3. Bake 45-50 minutes or until knife inserted in center comes out clean. Lightly cover with foil if top starts to get too brown. Let stand 5 minutes before serving.

Makes 6 servings OR makes 4 servings + 2 leftover servings.

Serve with Spinach & Fruit Salad.

Make Ahead & Freeze: Prepare step 1. Place in a quart freezer bag. Place chicken, broccoli and 1 cup cheese in a quart freezer bag. Place remaining ½ cup cheese in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze with pastry crust. Thaw completely. Continue with step 2.

For remix Breakfast Burritos recipe: Place 2 servings leftover quiche in a storage container. Refrigerate up to 2 days.

Nutrition per Serving:
Calories: 410 Total Fat: 22g Sat. Fat: 11g Cholest: 260mg Sodium: 420mg Carbs: 21g Fiber: <1g Sugar: 5g Protein: 33g

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