Herbed Chicken and Broccoli Quiche

Name: Herbed Chicken and Broccoli Quiche
Prep time: 15 min
Total time: 1 h 20 min
Yield: 6
Ingredients: 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; 1 cup chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken); 1 cup frozen chopped broccoli, thawed, drained; 4 eggs; 1 3/4 cups half-and-half; 1/4 teaspoon salt; 1/2 cup garlic-and-herb whipped cream cheese spread (from 8-oz container)

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Prep 15 min
Total 1 hr 20 min
Ingredients 7
Servings 6

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by Qué Rica Vida Cocina

Updated May 20, 2010

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Ingredients

1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 cup chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 cup frozen chopped broccoli, thawed, drained
4 eggs
1 3/4 cups half-and-half
1/4 teaspoon salt
1/2 cup garlic-and-herb whipped cream cheese spread (from 8-oz container)

Directions

1

Heat oven to 400°F. In 9-inch glass pie plate, place pie crust as directed on box for One-Crust Filled Pie. Bake 8 to 10 minutes or until light golden brown.
2

Sprinkle chicken and broccoli in partially baked crust.
3

In medium bowl, beat eggs, half and half and salt with wire whisk until well blended. Pour into crust.
4

Drop cream cheese by teaspoonfuls into quiche. Cover crust edge with strips of foil to prevent excessive browning. Bake 10 minutes.
5

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