Chicken and Broccoli Quiche with Herbs

Give a fresh and natural to this chicken and vegetable pie with a herb seasoning. Typical of French cuisine, quiche can be eaten as a breakfast or a light lunch. Enjoy ...

Ingredients

• 1 foot crust chilled Pillsbury ® (from a box of 15 oz), softened as indicated in the box
• 1 cup chopped grilled chicken (a chicken between 2 and 2 ½ lb)
• 1 cup chopped broccoli Green Giant ® frozen, thawed and drained
• 4 eggs
• 1 ¾ cups half and half milk
• ¼ teaspoon salt
• ½ cup cream cheese, whipped, flavored with garlic and herbs (from a pack of 8 oz)

Preparation

1. Preheat oven to 400 ° F. In a refractory foot, 9 inches, placing the crust as outlined in the stuffing box for a foot, without lid. Bake 8 to 10 minutes or until lightly browned.

2. Distribute the chicken and broccoli in the partially baked crust.

3. In a medium bowl beat eggs, milk, half and half and salt with a wire whisk until well blended. Pour into the crust up.

4. Put teaspoons of cream cheese in the quiche. Cover edges of crust with strips of foil to prevent browning. Bake for 10 minutes.

5. Reduce oven temperature to 300 ° F. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Remove the foil, let stand 15 minutes before serving.

Servings: 6

Preparation time:  20 min

Cooking time:  40 min

Ready in:  1 hr

Country:  International

Season / Occasion: All year

Main ingredient:  Vegetables