Chicken and broccoli quiche
This might sound like a ladies' luncheon special but, trust me, the chicken and broccoli make for the best lunch or dinner leftovers all week long. A Sunday afternoon baking ritual, this might not be the speediest thing to whip up (it takes about an hour including the 35-minute bake time), but the result pays dividends.
Some pro-tips for this recipe to cut corners: You can use leftover cooked broccoli florets; you can also use leftover grilled or baked chicken breasts or a rotisserie chicken; and, you can add a 1/2 tsp of corn starch if you want your quiche custard extra gooey.
This quiche could serve 4-6 for dinner with an simple arugula salad, but it's pretty awesome for one or two to reheat throughout the course of a workweek.
What you need
1 pie crust, homemade or store-bought
2 chicken breasts, cooked and shredded
1 cup broccoli florets, roughly chopped
1 cup creme fraiche
1 cup white cheddar or gruyere, grated
1/2 tsp salt
1/4 tsp cracked black or white pepper
1/2 tsp cornstarch (optional)
How to do it
Cook your pie crust until golden brown. You'll want to preheat your oven and cook the crust according to the specifications on the packaging or recipe. Make sure to use a fork to poke holes in the bottom and around the edges of the crust in order to avoid bubbles.
Once the pie crust has been baked, set the crust aside to cool and adjust the oven temperature to 350-degrees F.
While the pie crust cools, steam the broccoli in the microwave. Cover the broccoli with plastic wrap in a microwave safe bowl with 2 Tbsp of water. Microwave for 2 minutes on high, or until just soft. Set aside.
In a large mixing bowl, whisk together creme fraiche, eggs, salt, pepper and corn starch (if using). Using a spatula, fold in chicken, broccoli and cheese.
Pour filling into the cooked pie shell, and then move into the oven. Bake the quiche in the oven for 35-40 minutes, or until the quiche is set (when the center of the quiche - about the size of a quarter - is the only bit that jiggles). Remove the quiche from the oven and allow to sit for at least 15 minutes before slicing into it.
This lasts up to one week in the fridge.