- Difficulty: Easy
- Servings: 4 to 6 portions
- Nutritional Information per Serving (1 of 6 servings): Calories 307, Total Fat 19 g, Saturated Fat 10 g, Carbohydrates 16 g, Dietary Fiber 1 g, Sugar 2 g, Protein 19 g, Cholesterol 141 mg, Sodium 448 mg
- Total Time: 1 hr 15 min
- Preparation Time: 5 min
- Cooking Time: 1 hr 10 min
Transform your fridge leftovers into a delicious Chicken Broccoli Quiche! This easy recipe turns cooked rice, chicken, and veggies into a creamy, cheesy delight. Perfect for using up ham, bacon, crab, peppers, olives, or tomatoesget creative and enjoy a fresh, home-cooked meal in under 1.5 hours.
Crust:
- 1 cups cooked rice
- cup cottage cheese
- 1 egg white (reserve the yolk for the filling)
- 2 tablespoons chopped parsley leaves
- Butter, for greasing
Filling:
- 2 tablespoons unsalted butter
- cup chopped onion
- 3 mushrooms, sliced
- 1 cup cooked broccoli florets
- 1 cup cooked chicken, diced (dark meat preferred)
- 1 teaspoon salt
- teaspoon pepper
- 3 eggs plus the reserved egg yolk
- cup milk
- 1 cup shredded Cheddar cheese
- Prepare the crust: Preheat your oven to 350F (175C).
- Mix all crust ingredients and press them into a buttered 9-inch pie pan. Evenly spread the mixture over the bottom and sides of the pan, then bake for 5 minutes. Once done, take it out and set aside. Increase oven temperature to 400F (205C).
- Make the filling: Melt butter in a large skillet on medium-high heat. Add onion and mushrooms and cook while stirring until they turn lightly golden. Stir in broccoli, chicken, salt, and pepper. Taste and adjust seasoning as needed.
- In a bowl, whisk together the eggs and milk, then mix in the vegetable and chicken mixture along with the cheese. Pour this filling into the crust and bake for 15 minutes at 400F (205C).
- Lower oven temperature to 325F (165C), then bake until the edges are set but the center remains slightly jiggly, approximately 30 to 40 minutes. Allow the quiche to cool and firm up before serving.
