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Herbed Chicken and Broccoli Quiche

  • Prep 15 min
  • Total 1 hr 20 min
  • Ingredients 7
  • Servings 6

Ingredients

1
box Pillsbury™ refrigerated pie crust, softened as directed on box
1
cup chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1
cup frozen chopped broccoli, thawed, drained
4
eggs
1 3/4
cups half-and-half
1/4
teaspoon salt
1/2
cup garlic-and-herb whipped cream cheese spread (from 8-oz container)

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
520
Calories from Fat
300
% Daily Value
Total Fat
33g
51%
Saturated Fat
15g
77%
Trans Fat
0g
Cholesterol
210mg
70%
Sodium
600mg
25%
Potassium
240mg
7%
Total Carbohydrate
38g
13%
Dietary Fiber
0g
0%
Sugars
5g
Protein
16g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
8%
8%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

This quiche is delicious cold, making it especially good for a picnic.

Serve with colorful spiced apple rings.

Directions

  • 1 Heat oven to 400°F. In 9-inch glass pie plate, place pie crust as directed on box for One-Crust Filled Pie. Bake 8 to 10 minutes or until light golden brown.
  • 2 Sprinkle chicken and broccoli in partially baked crust.
  • 3 In medium bowl, beat eggs, half and half and salt with wire whisk until well blended. Pour into crust.
  • 4 Drop cream cheese by teaspoonfuls into quiche. Cover crust edge with strips of foil to prevent excessive browning. Bake 10 minutes.
  • 5 Reduce oven temperature to 300°F. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Remove foil; let stand 15 minutes before serving.

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