CHICKEN BROCCOLI CHEESE QUICHE RECIPES
EASIEST BROCCOLI QUICHE | RECIPES | JAMIE OLIVER
Total Time 1 hours 20 minutes
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 180°C/350°F/gas 4. For the filling, trim the tough end off the broccoli stalk. Coarsely grate the remaining stalk, then break the florets apart. Lightly beat the eggs in a bowl, add the mustard, cottage cheese and grated broccoli stalk, grate in the Cheddar, add a pinch of sea salt and black pepper and mix together. Loosen the pesto with 3 tablespoons of water. Lay two sheets of pastry in an oiled loose-bottomed tart tin (25cm wide, 4cm deep), overlapping them in the middle. Brush all over with some of the pesto mixture, then repeat the layers until you’ve used up all the pastry, brushing with pesto as you go. Roll and scrunch the filo in at the sides, like in the picture. Pour in the filling, then poke in the broccoli florets. Place on a baking tray and cook at the bottom of the oven for 50 minutes, or until golden and set. Let it rest for 10 minutes before tucking in.
Nutrition Facts : Calories 364 calories, FatContent 17.8 g fat, SaturatedFatContent 5.6 g saturated fat, ProteinContent 22.6 g protein, CarbohydrateContent 31.2 g carbohydrate, SugarContent 4.8 g sugar, SodiumContent 1.8 g salt, FiberContent 4.6 g fibre
CHICKEN QUICHE RECIPE - SKINNYTASTE
This easy lighter chicken quiche is made with refrigerated pie crust and loaded with spinach and mushrooms but you can use any combination of vegetables. A great recipe to clean out the refrigerator!
Provided by Gina
Total Time 100 minutes
Prep Time 10 minutes
Cook Time 90 minutes
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 400F degrees.
- Roll the dough out on a well-floured work surface until it’s approximately 12-inches in diameter. Transfer it to a 9-inch glass deep pie dish.
- Using your fingers, press it firmly into the bottom and sides of the pie plate. Then fold/crimp the overhanging dough. Prick the bottom and sides of the pie crust all over with the tines of a fork to prevent the crust from bubbling.
- Transfer the pie crust to a cookie sheet and your pre-heated oven and bake for 15 to 18 minutes, until par-baked.
- Meanwhile in a large mixing bowl lightly beat the eggs with milk, add the remaining ingredients and pour into the par-baked pie crust.
- Place quiche on cookie sheet, cover the edges of the exposed crust with foil to prevent browning too much and bake on the middle oven rack until the eggs are set and a knife inserted in center comes out clean, for 50 to 60 minutes.
- Let cool before serving.
- Serve with a crisp green salad or maybe some fresh fruit on the side.
Nutrition Facts : ServingSize 1 /6th of quiche, Calories 333.5 kcal, CarbohydrateContent 19.5 g, ProteinContent 26.5 g, FatContent 17 g, SaturatedFatContent 7 g, CholesterolContent 269.5 mg, SodiumContent 507 mg, FiberContent 0.5 g, SugarContent 2 g
More about "chicken broccoli cheese quiche recipes"
CHICKEN QUICHE RECIPE - SKINNYTASTE
This easy lighter chicken quiche is made with refrigerated pie crust and loaded with spinach and mushrooms but you can use any combination of vegetables. A great recipe to clean out the refrigerator!
From skinnytaste.com
Reviews 4.8
Total Time 100 minutes
Category Breakfast, Brunch
Cuisine American
Calories 333.5 kcal per serving
From skinnytaste.com
Reviews 4.8
Total Time 100 minutes
Category Breakfast, Brunch
Cuisine American
Calories 333.5 kcal per serving
- Serve with a crisp green salad or maybe some fresh fruit on the side.
See details
BROCCOLI & CHEESE PIEROGI | JAMIE OLIVER PIE RECIPES
Inspired by the iconic Polish pierogi, this is my version of the pillowy dumplings, filled with a delicious mixture of broccoli, Cheddar and chives, and paired with a beautiful sweet tomato sauce. This is a really fun dish and a brilliant way to hero the humble broccoli.
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 402 calories per serving
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 402 calories per serving
- Mix the flour, egg and a pinch of sea salt until you have a smooth dough, adding a splash of water, if needed. Knead on a flour-dusted surface for 2 minutes, then cover and pop into the fridge. Trim the tough end off the broccoli stalk. Remove the florets, halving any larger ones, and chop the remaining stalk into 2cm chunks. Put one third of the florets aside, then cook the rest with the chopped stalk in a pan of boiling water for 8 minutes. Drain and mash well, then finely grate in the cheese, finely chop the chives and add half, stir in the soured cream, season to perfection and leave to cool. Peel and finely slice the garlic. Divide the dough into eight, then roll out each piece into a 14cm circle, dusting with flour as you go. Divide up the filling on one side of each circle. Lightly brush the exposed pastry with water, then fold it over the filling, twisting along the edge to seal, like in the picture. Put a large non-stick frying pan on a medium heat with ½ a tablespoon of olive oil, the pierogi and the reserved broccoli florets. Pour in 1cm of boiling kettle water, cover and boil for 4 minutes. Uncover and fry the pierogi and broccoli on one side only for 4 minutes, or until the water has evaporated and the bases are golden. Meanwhile, put 1 teaspoon of oil and the garlic into the pan you used to boil your broccoli, stir until lightly golden, then pour in the tomatoes, simmer for 2 minutes and season to perfection. Serve it all together, sprinkled with the remaining chives.
See details
BROCCOLI QUICHE RECIPE: HOW TO MAKE IT - TASTE OF HOME
My mother passed down this broccoli quiche recipe to me. She has been making it for over 30 years. You can serve it for brunch, lunch and even dinner. Any leftover quiche can be frozen and reheated in the microwave later. —Bridget Corbett, Valdosta, Georgia
From tasteofhome.com
Reviews 4.6
Total Time 01 hours 05 minutes
Category Breakfast, Brunch, Dinner
Calories 622 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 01 hours 05 minutes
Category Breakfast, Brunch, Dinner
Calories 622 calories per serving
- Unroll pastry into a 9-in. deep-dish pie plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a large skillet, saute broccoli and onion in butter until onion is tender. Remove from the heat. In a large bowl, whisk the cream, eggs, mayonnaise, flour, broth, salt, nutmeg and pepper; stir in the cheese and broccoli mixture. Pour into crust., Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
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CHICKEN BROCCOLI ALFREDO RECIPE - BETTYCROCKER.COM
A creamy, comforting dinner that goes from stovetop to table in under an hour? Don’t mind if we do! Four of our favorite dinnertime ingredients come together in this chicken broccoli Alfredo pasta dish—versatile chicken breast, family-friendly broccoli, always-on-hand pasta and a homemade Alfredo sauce that comes together in a snap.
From bettycrocker.com
Reviews 4.5
Total Time 35 minutes
Calories 670 per serving
From bettycrocker.com
Reviews 4.5
Total Time 35 minutes
Calories 670 per serving
- Add cooked chicken to Alfredo sauce and heat through. Serve over hot, cooked fettuccine and broccoli.
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BROCCOLI HAM QUICHE RECIPE: HOW TO MAKE IT
This rich ham and broccoli quiche is featured in a family cookbook I put together. My husband is proof that quiche can satisfy even a very healthy appetite. —Marilyn Day, North Fort Myers, Florida
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 15 minutes
Category Breakfast, Brunch
Calories 269 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 01 hours 15 minutes
Category Breakfast, Brunch
Calories 269 calories per serving
- Line unpricked pie crust with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack while preparing filling., Toss cheeses with flour; set aside. In a large bowl, combine the eggs, milk, onion and seasonings. Stir in the ham, broccoli and the cheese mixture. Pour into prepared crust., Bake at 350° for 55-60 minutes or until set. Let stand 10 minutes before cutting.
See details
EASIEST BROCCOLI QUICHE | RECIPES | JAMIE OLIVER
From jamieoliver.com
Total Time 1 hours 20 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 364 calories per serving
Total Time 1 hours 20 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 364 calories per serving
- Preheat the oven to 180°C/350°F/gas 4. For the filling, trim the tough end off the broccoli stalk. Coarsely grate the remaining stalk, then break the florets apart. Lightly beat the eggs in a bowl, add the mustard, cottage cheese and grated broccoli stalk, grate in the Cheddar, add a pinch of sea salt and black pepper and mix together. Loosen the pesto with 3 tablespoons of water. Lay two sheets of pastry in an oiled loose-bottomed tart tin (25cm wide, 4cm deep), overlapping them in the middle. Brush all over with some of the pesto mixture, then repeat the layers until you’ve used up all the pastry, brushing with pesto as you go. Roll and scrunch the filo in at the sides, like in the picture. Pour in the filling, then poke in the broccoli florets. Place on a baking tray and cook at the bottom of the oven for 50 minutes, or until golden and set. Let it rest for 10 minutes before tucking in.
See details
CHICKEN QUICHE RECIPE - SKINNYTASTE
This easy lighter chicken quiche is made with refrigerated pie crust and loaded with spinach and mushrooms but you can use any combination of vegetables. A great recipe to clean out the refrigerator!
From skinnytaste.com
Reviews 4.8
Total Time 100 minutes
Category Breakfast, Brunch
Cuisine American
Calories 333.5 kcal per serving
From skinnytaste.com
Reviews 4.8
Total Time 100 minutes
Category Breakfast, Brunch
Cuisine American
Calories 333.5 kcal per serving
- Serve with a crisp green salad or maybe some fresh fruit on the side.
See details
BROCCOLI & CHEESE PIEROGI | JAMIE OLIVER PIE RECIPES
Inspired by the iconic Polish pierogi, this is my version of the pillowy dumplings, filled with a delicious mixture of broccoli, Cheddar and chives, and paired with a beautiful sweet tomato sauce. This is a really fun dish and a brilliant way to hero the humble broccoli.
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 402 calories per serving
From jamieoliver.com
Total Time 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 402 calories per serving
- Mix the flour, egg and a pinch of sea salt until you have a smooth dough, adding a splash of water, if needed. Knead on a flour-dusted surface for 2 minutes, then cover and pop into the fridge. Trim the tough end off the broccoli stalk. Remove the florets, halving any larger ones, and chop the remaining stalk into 2cm chunks. Put one third of the florets aside, then cook the rest with the chopped stalk in a pan of boiling water for 8 minutes. Drain and mash well, then finely grate in the cheese, finely chop the chives and add half, stir in the soured cream, season to perfection and leave to cool. Peel and finely slice the garlic. Divide the dough into eight, then roll out each piece into a 14cm circle, dusting with flour as you go. Divide up the filling on one side of each circle. Lightly brush the exposed pastry with water, then fold it over the filling, twisting along the edge to seal, like in the picture. Put a large non-stick frying pan on a medium heat with ½ a tablespoon of olive oil, the pierogi and the reserved broccoli florets. Pour in 1cm of boiling kettle water, cover and boil for 4 minutes. Uncover and fry the pierogi and broccoli on one side only for 4 minutes, or until the water has evaporated and the bases are golden. Meanwhile, put 1 teaspoon of oil and the garlic into the pan you used to boil your broccoli, stir until lightly golden, then pour in the tomatoes, simmer for 2 minutes and season to perfection. Serve it all together, sprinkled with the remaining chives.
See details
BROCCOLI QUICHE RECIPE: HOW TO MAKE IT - TASTE OF HOME
My mother passed down this broccoli quiche recipe to me. She has been making it for over 30 years. You can serve it for brunch, lunch and even dinner. Any leftover quiche can be frozen and reheated in the microwave later. —Bridget Corbett, Valdosta, Georgia
From tasteofhome.com
Reviews 4.6
Total Time 01 hours 05 minutes
Category Breakfast, Brunch, Dinner
Calories 622 calories per serving
From tasteofhome.com
Reviews 4.6
Total Time 01 hours 05 minutes
Category Breakfast, Brunch, Dinner
Calories 622 calories per serving
- Unroll pastry into a 9-in. deep-dish pie plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a large skillet, saute broccoli and onion in butter until onion is tender. Remove from the heat. In a large bowl, whisk the cream, eggs, mayonnaise, flour, broth, salt, nutmeg and pepper; stir in the cheese and broccoli mixture. Pour into crust., Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
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