Fluffy Chicken and Broccoli Quiche Recipe

If you ask me, a good quiche is hard to beat.

This classic combination of tender chicken and fresh broccoli nestled in a creamy egg custard makes a perfect any-time meal. The flaky crust holds a rich filling where savory pieces of chicken meet perfectly cooked broccoli florets.

It’s all brought together with a simple mix of eggs, cream, and just the right amount of cheese, creating that wonderful custardy texture that makes quiche so special. A sprinkle of herbs and a touch of garlic add just enough flavor without overwhelming the dish.

It’s a reliable recipe that works for both casual family dinners and weekend brunches, and tastes just as good warm or at room temperature.

What Kind of Chicken Should I Use?

You’ve got plenty of options when it comes to the chicken for your quiche. The easiest route is using leftover cooked chicken breast from another meal, or you can pick up a rotisserie chicken from the grocery store and shred the meat. If you’re cooking chicken specifically for this recipe, boneless, skinless chicken breasts are your best bet – just season them simply with salt and pepper and either bake them at 375°F for about 25 minutes or poach them in water until cooked through. Just make sure whatever chicken you use is cooled completely before adding it to your quiche mixture to avoid cooking the eggs too early.

Options for Substitutions

This quiche recipe is pretty flexible and you can make several easy swaps if needed:

• Pie crust: While a ready-made crust saves time, you can use a homemade crust or make it crustless by greasing the pie dish well. For a low-carb option, try a crust made from pressed almond flour and butter.
• Chicken breast: Leftover rotisserie chicken works great here, or you can swap in ham, turkey, or even cooked bacon. For a vegetarian version, try using sautéed mushrooms instead.
• Broccoli: Not a broccoli fan? Use cauliflower, spinach, or asparagus instead. Just make sure to cook and drain them well to avoid a watery quiche.
• Cheddar cheese: Feel free to experiment with other cheeses like Swiss, Gruyere, or a cheese blend. Just stick to the same amount to maintain the right texture.
• Half-and-half: You can use whole milk for a lighter version, or heavy cream for a richer result. Non-dairy milk works too, but the quiche might be slightly less creamy.

Watch Out for These Mistakes While Baking

The most common mistake when making quiche is skipping the pre-baking (or blind baking) of your pie crust, which can lead to a soggy bottom – line your crust with parchment paper, fill it with pie weights or dried beans, and pre-bake at 375°F for about 15 minutes before adding your filling. A frequent error is using raw or undercooked ingredients, so make sure your chicken is fully cooked and your broccoli is tender-crisp before adding them to the quiche. To prevent your cheese from clumping together, avoid using pre-shredded cheese (which contains anti-caking agents) and instead grate your own fresh cheddar, sprinkling it in layers rather than adding it all at once. For the smoothest, creamiest texture, bring your eggs and half-and-half to room temperature before mixing, and strain the custard mixture through a fine-mesh sieve to remove any egg chalaza or lumps.

What to Serve With Quiche?

Since quiche is already packed with protein and veggies, I like to keep the sides simple and fresh. A mixed green salad with a light vinaigrette dressing is my go-to pairing – the crisp lettuce and tangy dressing balance out the rich, creamy eggs perfectly. For brunch, I’ll add some fresh fruit on the side, like berries or melon slices, which add a sweet contrast to the savory quiche. If you’re serving this for dinner, roasted potatoes or sweet potato wedges make excellent companions, and they can be popped in the oven while the quiche is baking.

Storage Instructions

Keep Fresh: This quiche is perfect for making ahead! Once it’s cooled completely, wrap it well or pop it in an airtight container and keep it in the fridge for up to 4 days. It makes such an easy grab-and-go breakfast or lunch option throughout the week.

Freeze: Good news – this quiche freezes really well! Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. You can keep it frozen for up to 3 months. I like to cut it into individual slices before freezing, so I can thaw just what I need.

Warm Up: When you’re ready to enjoy your quiche, heat it in a 350°F oven for about 15-20 minutes if refrigerated, or 25-30 minutes if frozen (after thawing). You can also microwave individual slices for 1-2 minutes, though the crust won’t be as crispy.

Preparation Time	15-20 minutes
Cooking Time	30-35 minutes
Total Time	45-55 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 800-900
• Protein: 50-60 g
• Fat: 50-60 g
• Carbohydrates: 40-50 g

Ingredients

• 1 ready-to-use pie crust (warmed to room temperature)
• 1 cup chicken breast, cooked and diced
• 1 cup tender steamed broccoli
• 1¼ cups shredded cheddar cheese
• 6 large eggs
• 1/2 cup half-and-half cream
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Step 1: Prepare the Oven and Pie Crust

Preheat your oven to 375˚ Fahrenheit, and ensure the oven rack is positioned in the center.

Unroll the pie crust and gently fit it into a 9-inch pie plate.

Use your fingers or a fork to crimp the edges of the crust, giving it a decorative border.

This will help in holding the fillings securely during baking.

Step 2: Add the Fillings

Begin layering your filling ingredients inside the prepared pie crust.

Start with a layer of chicken, followed by broccoli, and finish with cheddar cheese.

Arranging the fillings in this order helps in distributing flavors evenly throughout the quiche.

Step 3: Prepare the Egg Mixture

In a medium mixing bowl, combine the eggs, half-and-half, salt, and pepper.

Whisk the ingredients together until well blended.

Carefully pour this egg mixture over the fillings in the pie crust, ensuring even coverage so all the ingredients are bound together during baking.

Step 4: Bake the Quiche

Place the quiche in the preheated oven and bake for 30-35 minutes.

Keep an eye on the crust, checking about halfway through the baking time to ensure it isn’t browning too much.

If needed, cover just the crust with foil to prevent over-browning.

The quiche is ready when the top becomes slightly firm and the center doesn’t jiggle when nudged.

Step 5: Cool and Serve

Allow the quiche to cool for about 15 minutes after removing it from the oven.

This resting time helps the filling to set, making it easier to cut.

Once cooled, slice the quiche into 6 pieces and serve.

Enjoy this deliciously warm and savory dish!