I really DID invent this and I’ve made it a zillion times, so I couldn’t resist attaching my name to it.
This recipe is hearty, great for brunch, and includes chicken breast. We have been vegetarians for years but I have since adapted this old recipe for use with every kind of fresh vegetable available. It’s wonderful with asparagus, broccoli, heirloom tomatoes, mushrooms, you are only limited by your imagination and your taste buds. These measurements will work no matter how you alter the ingredients. I love the slivered or sliced almonds in almost any combination of ingredients.
Quiche is an ideal breakfast, brunch or even dinner dish. (I usually make these two or even three at a time…you can easily reheat leftovers in the microwave, warming one slice at a time for about 3/4 of a minute.) I use refrigerated pastry dough from the supermarket, too easy. You can set the shell into a decorative baking dish and maintain the illusion that you made fresh pastry (!). This recipe is hearty, beautiful and makes the house smell heavenly when it’s cooking.
1 unbaked 9″ pie shell, frozen, or refrigerated grocery store pie pastry, or make from scratch
1/2 cup (4 ounces) diced raw chicken breast
3 Tablespoons slivered almonds
2/3 cup chopped broccoli
1/3 cup chopped carrot
1 and 1/2 cup grated Gruyere or Swiss cheese
3 eggs, slightly beaten
1 and 1/2 cups whole milk (2% gets too runny!)
salt and pepper to taste
3 Tablespoons grated Parmesan cheese.
In the bottom of the pie shell, place the chicken, almonds, broccoli and carrot. Sprinkle with the Gruyere cheese. In a medium bowl combine the eggs, milk, salt and pepper. Pour the egg mixture carefully over the cheese. Sprinkle the top with the Parmesan cheese. Bake in a 375 degree oven for 30-35 minutes. Allow to stand 10 minutes before slicing so that the quiche can “set up”. Note: I always put a cookie sheet under this in the oven to catch overflow…saves on oven cleaning!