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Chicken and Broccoli Quiche

Total Time

Prep: 15 min. Bake: 35 min.


12-16 servings

This is a nice change of pace from traditional quiches because it uses ground chicken. I like to make both pies and freeze one for an already-made meal later on.


  • 1 pound ground chicken
  • 1/2 cup chopped onion
  • 6 cups frozen chopped broccoli, thawed and well drained
  • 2 unbaked pastry shells (9 inches)
  • 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
  • 3/4 cup whole milk
  • 6 large eggs, lightly beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper


  1. In a saucepan, cook chicken and onion over medium heat until meat is no longer pink; drain. Stir in broccoli. Divide among pastry shells.
  2. In a small bowl, combine the remaining ingredients. Pour over chicken mixture.
  3. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.

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