"How to Make a Chicken and Broccoli Quiche" by Darian H.

To bring in new year, my family has a traditional family cook off, where my dad, aunts and
uncles meet at a chosen house for the year, to try to see who can make the best quiche.
Luckily, the person who makes the best, in my biased opinion, is my dad. The benefit of this for
me, is that that I get to try all the new recipes and help determine which makes the cut and
which one does not make it for the family gathering. With a lot of pleading, he agreed to help me
make a quiche of my own and document it for this post. So with that being said, let us bring in
the new year by breaking our resolutions! Not very inspiring but ultimately delicious.
After asking my friends if making a quiche would be a good idea, they all replied “What is it?”
With the help of the internet, I can tell you that it is an open faced savory custard pie filled with a
combination of delicious cheeses, meats and or vegetables. It can be served hot or cold, but the
best tip I can give you is to enjoy it hot. Disclaimer: All measurements are approximate and
based off the maker's preference, after you make the pie a few times you will find what you like
most or least of, but here is a great start for a perfect pie.
Ingredients
● 1 frozen deep dish pie crust
● 2 cups of shredded swiss cheese
● 1 cup of shredded cheddar cheese (I used triple cheddar cheese, but you can use any
you like)
● 3 eggs (room temperature)
● 2 tablespoons of sour cream
● 8 tablespoons of whipping cream
● ½ bag of frozen broccoli (cooked)
● 1 ½ cups of shredded baked chicken
● ¼ cup of cilantro (diced)
● ¼ cup of diced onion
● a dash of smoked paprika(optional)
● 2 tablespoons of black pepper (ground is best)
● 2 tablespoons of onion powder
● 2 tablespoons of garlic powder
● 2 tablespoons of seasoned salt (or salt)
● 1 cup of water
Utensils
● large measuring cup (4cup)
● baking pan(or cookie sheet)
● foil
● hand blender or whisk
● cheese grater (optional)

Directions
To start, preheat your oven to 350 degrees. Then grab your baking sheet and line it with
foil, and place the pie crust on top of it. It’s best to take the pie crust out at the beginning so
while you are preparing your other ingredients it can thaw. Grab your cheese grater and swiss
and cheddar cheese, and shred your cheeses into a bowl, set aside. Another tip would be to
buy the preshredded
cheese so you won’t have to do such a tedious task. In a pot, prepare the
broccoli to the package instructions and set that to the side as well.
With the hand mixer or whisk combine the eggs, whipping cream, sour cream, pepper,
onion powder, garlic powder, and seasoned salt in the large mixing cup. Making sure these
ingredients are well combined is an essential part to making the quiche. Next, grab everything
you set to the side along with the chicken to start assembling the pie.
Generously coat the bottom of the crust with about half the amount of each cheese.
Follow this up with all of your onions, cilantro, chicken, and broccoli. On top of that add the rest
of your cheeses. This additional layer of cheese is something most quiche makers don’t do, but
it pulls the dish together making it easier to cut neater slices once it's cooked. After the cheese,
distribute the egg mixture evenly through the pie. If some spills over the sides onto the foil that's
perfectly okay.
Sprinkle the paprika on top of the pie and put it in the oven, but before closing it pour
some water onto the pan so if some more spills off while baking the water will catch it and it
won't burn. Bake for 45 minutes or until a knife comes out clean when inserted in the center. Let
the quiche cool for at least 20 minutes before cutting so it has time to set. Below I have pictures
that I hope you find helpful if you plan to recreate this dish.
It was a close competition this year for the best quiche, but I’ll never doubt my dad's
abilities. It was clear to everyone after the first bite, that for the third year he had the most
delectable quiche.