Quiche is still considered one of my favorite perfect meals. Throw in whatever is left in the fridge. A new version of the all important hotdish I grew up with.
Remember my definition of a hotdish: 5 identifiable ingredients; and yes Cream of Mushroom soup is one of those identifiable ingredients.
Since I usually make 1 or 2 quiche on a weekend I will share a version with you.
One of my new favorite blends.
Chicken Broccoli Especial
1 pie crust in ungreased 9" cake pan ( I stink at crust so I cheat & use the Pillsbury rolls-buy them after the holidays and stick the boxes in the freezer), prick all over with fork.
2 Tablespoons of yellow prepared mustard over crust
3-4 cups of frozen broccoli sprinkled in crust
1 cup of manchego cheese shredded over broccoli
2 large grilled chicken breasts cut into chunks over cheese
1 Tablespoon kosher salt, 1/4 teaspoon coarse ground pepper, and 2 teaspoons dried oregano sprinkled over chicken.
5 eggs whisked adding
3 Tablespoons of minced fresh garlic and
2 cups of milk/half and half/cream or whatever into the eggs and pour over everything
shred a little more cheese on top and place in a 400 degree oven for 30 minutes. It will rise a bit more in the oven to cover the ingredients.
If the crust is brown and the quiche does not jiggle then it is finished.
Cool and enjoy! Quiche truly is a fool-proof dish. Use less eggs and more milk or more eggs and less milk to make it custardy. Use what you have.
The chicken tastes so awesome a second time around in this dish.
Nighty-nite,
-Trish
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