Chicken And Broccoli Quiche Recipes

Steps:

• Preheat oven to 375 degrees. Bake crust for 10 minutes or until the bottom is slightly browned. Cool slightly.
• Cook onions in melted butter until soft. Cool slightly, then whisk together with milk, eggs, flour, seasonings, and 3/4 cup cheddar cheese. Set aside.
• Sprinkle remaining 1/4 cup cheddar cheese over bottom of crust. Layer chicken and broccoli over the cheese, then pour egg mixture over all.
• Bake at 375 degrees for 35-45 minutes or until a knife inserted in the center comes out clean. You may want to cover the crust edges with foil for the first 20 minutes.

Steps:

• Preheat oven to 425 degrees.
• Sprinkle shredded cheese, onion and broccoli and chicken filling evenly over bottomof pie crust.
• In a medium bowl, whisk half and half, eggs, flour, and seasonings until smooth.
• Pour enough of the egg mixture in the pie crust to come within 1/2 inch of the top.
• Bake at 425 degrees for 15 minutes; reduce heat to 300 degrees and bake for an additional 30 to 40 minutes longer, until a knife inserted in the center comes out clean.
• Let stand 10 minutes, cut and serve.

Steps:

• In a saucepan, cook chicken and onion over medium heat until meat is no longer pink; drain. Stir in broccoli. Divide among pastry shells., In a small bowl, combine the remaining ingredients. Pour over chicken mixture. , Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

Steps:

• To make the Crust: Preheat oven to 350 degrees F.
• Combine the ingredients and press into a buttered 9-inch pie pan. Spread the mixture evenly on bottom and sides of the pan and bake for 5 minutes. Remove the crust from the oven set aside and raise the oven temperature to 400 degrees F.
• To make the Filling: Heat the butter in a large skillet over medium-high heat. Add the onion and mushrooms and cook, stirring, until lightly browned. Add the broccoli, chicken, salt, and pepper and stir to combine. Adjust the seasoning, as desired.
• In a bowl, whisk together the eggs and milk. Add the vegetable mixture and cheese and mix well. Pour the mixture into the crust and bake for 15 minutes.
• Reduce the oven temperature to 325 degrees F and bake until just set around the edges but slightly loose in the center, about 30 to 40 minutes. Let the filling set and cool before serving.

Steps:

• Saute onions in butter until transparent.
• Stir in flour until thick.
• Add milk and blend.
• Add eggs and stir but do not cook.
• Pour mixture into unbaked pie shell.
• Add chicken, broccoli, dash of basil and salt to taste.
• Top with grated cheese.
• Bake at 350 for 40 minutes.
• Serve hot.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place broccoli florets in a 9x13-inch baking dish. Layer shredded chicken on top; press down onto broccoli.
• Combine mayonnaise, heavy cream, chicken soup base, dill, and pepper in a bowl; mix well. Spread evenly over chicken and top with Cheddar cheese. Grease a piece of aluminum foil with cooking spray and cover baking dish with greased-side down.
• Bake covered in the preheated oven, about 45 minutes. Remove aluminum foil and bake until golden brown, about 15 minutes. Remove from oven and let stand for 10 to 20 minutes before serving.

Steps:

• Spray large skillet with cooking spray. Add chicken; cook and stir on medium-high heat 2 to 3 min. or until browned.
• Add broccoli, soup and water; stir. Bring to boil.
• Stir in rice. Top with cheese; cover. Cook on low heat 5 min.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Melt 1 stick butter in a large frying pan over medium heat. Add onion and garlic and saute until onion is translucent, about 5 minutes.
• Add flour and stir quickly until it is mixed like Play-Doh®. Quickly add broth, milk, and chicken bouillon; whisk until smooth. Remove from the heat and transfer to a large bowl. Add sour cream and both cheeses; stir until well mixed.
• Place shredded chicken across the bottom of a 9x13-inch casserole dish. Layer cooked broccoli over the chicken and season with salt and pepper. Pour the cheese mixture over top.
• Bake, uncovered, in the preheated oven until hot, about 25 minutes.
• Meanwhile, place crushed cornflakes in a zip-top bag. Add melted butter and seal the bag. Massage with your hands until butter coats all the cornflakes.
• Remove casserole from the oven and distribute cornflake mixture evenly over the top. Bake for 5 more minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom and sides of a 9x13-inch dish.
• Bring a pot of water to a boil. Add chicken and continue to boil until no longer pink, 5 to 10 minutes.
• Meanwhile, combine broccoli, cream of chicken soup, Cheddar cheese, 1/2 cup Parmesan cheese, mozzarella cheese, sour cream, and pepper in a large bowl. Mix well.
• Drain chicken and add to broccoli mixture. Mix well. Pour into the prepared baking dish and spread evenly.
• Bake in the preheated oven for 20 minutes. Add remaining Parmesan cheese on top and continue to bake until cheese is melted, 3 to 5 minutes.

Steps:

• Heat oven to 400°F Place pie crust in 9-inch glass pie plate as directed on box. Bake 8 - 10 minutes or until light golden brown.
• Sprinkle chicken and broccoli in parially baked crust.
• In medium bowl, beat eggs, half-and-half and salt with whisk until well blended. Pour into crust.
• Drop cream cheese by teaspoonfuls into quiche. Cover crust edge with strips of foil to prevent excessive browning. Bake 10 minutes.
• Reduce heat 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.

Steps:

• Preheat oven at 350 degrees.
• Finely dice cooked chicken, steamed broccoli and velvetta cheese.
• Place in pre-made pie shell.
• In separate bowl wisk eggs, cream, salt and pepper.
• Pour into pie shell over chicken/broccoli mixture.
• Bake for 35-45 minutes or until quiche is set.
• Serve hot.
• Preparation time does not include cooking chicken or steaming broccoli.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine chicken, broccoli, condensed soup, sour cream, and pepper in a bowl. Mix in 1 cup Cheddar cheese. Pour into a 2-quart casserole dish and top with remaining Cheddar cheese.
• Combine bread crumbs and butter in a bowl. Sprinkle over casserole.
• Bake in the preheated oven until bubbly and cheese is melted, 30 to 35 minutes.

Steps:

• Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edge. Place a sheet of parchment paper over dough and fill with pie weights or dried beans. Bake until edge is dry and light golden, about 20 minutes. Remove parchment and weights.
• Meanwhile, in a large skillet, melt butter over medium-high. Add onion, season with salt and pepper, and cook until light golden, 8 to 10 minutes. In a medium bowl, whisk together eggs and cream. Add onion, broccoli florets, and cheese and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk to combine, pour into crust, and bake until center of quiche is just set, 40 to 45 minutes. Serve warm or at room temperature.