Chicken and Broccoli Quiche
This quiche started as a way to use up a sad half-head of broccoli and a couple of chicken breasts before they went bad — and it turned into one of the recipes I make on repeat. The shortcrust base bakes up sturdy enough to hold its shape when you slice it, so you get a clean wedge instead of a collapsed puddle. Inside, chunks of pan-seared chicken sit next to broccoli that’s blanched just long enough to lose its rawness but keep some bite.
The custard is where the whole thing comes together: eggs and cream whisked with grated cheese, poured over the filling so it seeps into every gap before it sets in the oven. Blind-baking the crust first is the step people skip and later regret — skip it, and the bottom turns soggy under the weight of the filling. Ten minutes with pie weights fixes that completely.
What I like most is how it behaves the next day. Cold from the fridge, straight out of a lunchbox, it holds together and tastes almost better than fresh, the flavors have had time to settle into each other. Serve it with a simple green salad and you’ve got a full meal that works for brunch, a weekday dinner, or a picnic.
Nutritional value
* Calculated for raw products per 1 portion.Ingredients
Possible ingredient substitutes
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Method of preparation
Shortcrust dough: Mix the flour with salt. Cut in the cold butter until the mixture looks like coarse crumbs. Add the egg and bring the dough together quickly, don’t overwork it. If it’s too dry, add 1-2 tbsp ice water. Shape into a disc, wrap, and chill [⏱️ 30 min].
Blind bake: Roll out the dough and line a pie or tart pan. Prick the base with a fork, line with parchment, and fill with pie weights or dried beans. Bake at 350°F (180°C) for [⏱️ 10 min]. Remove the weights and parchment, then bake another [⏱️ 5-7 min] until lightly golden.
Filling: Cut the chicken into small pieces and sauté until cooked through; season with salt and pepper. Blanch the broccoli florets in boiling water for [⏱️ 2-3 min].
Custard: Whisk the eggs with the cream, stir in the grated cheese, and season with salt and pepper.
Assemble and bake: Spread the chicken and broccoli over the baked crust. Pour the custard over the top. Bake at 350°F (180°C) for [⏱️ 25-30 min], until the custard is set and golden.
Cool and serve: Let the quiche rest for at least 10 minutes before slicing, it holds together much better warm than straight out of the oven, and it’s just as good served cold.
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