Chicken Broccoli Quiche

Ingredients

• 500 g Broccoli (florets, blanched)
• 300 g Chicken breast (cut into dice)
• 1 piece Shallot (finely chopped)
• 2 cloves Garlic (minced)
• 2 tbsp Fresh parsley (chopped)
• 1 tbsp Fresh coriander (chopped)
• 1 pinch Espelette pepper (optional)
• 2 tbsp Olive oil (for cooking the chicken)
• 3 pieces Eggs (large, at room temperature)
• 200 ml Liquid cream (or sour cream)
• 0.5 tsp Salt (fine salt)
• 0.25 tsp Black pepper (freshly ground)
• 100 g Grated cheese (Gruyère or cheddar) (grated)
• 1 roll Shortcrust pastry (≈250 g, at room temperature)

Instructions

1. Prepare the broccoli

   Separate the broccoli into florets, rinse, then plunge them into a pot of boiling salted water for 8 minutes. Drain and immediately plunge into an ice water bath to stop cooking, then set aside.

   Time: PT13M

2. Prepare the chicken and aromatics

   Cut the chicken breast into 1 cm dice, finely chop the shallot, garlic and herbs (parsley, coriander). In a sauté pan, heat 2 tbsp of olive oil, add the chicken, shallot, garlic, a pinch of Espelette pepper, season with salt and pepper. Brown the chicken until fully cooked, about 7 minutes.

   Time: PT12M

3. Prepare the quiche filling

   In a bowl, whisk 3 eggs with 200 ml liquid cream, add 100 g grated cheese, season with salt and pepper and fold in the chopped parsley and coriander. Mix until a homogeneous consistency is achieved.

   Time: PT5M

4. Line the tin with the pastry

   Roll out the shortcrust pastry on a lightly floured surface with the rolling pin. Line a 24 cm tart tin, prick the base with a fork in several places to prevent bubbles during baking.

   Time: PT5M

5. Assemble the quiche

   Scatter a layer of grated cheese over the pastry base, arrange the blanched broccoli florets, add the sautéed chicken, then pour the quiche filling evenly over everything.

   Time: PT5M

6. Bake

   Bake the quiche in a preheated oven at 180 °C for 25 to 30 minutes, until the top is golden and the centre is set.

   Time: PT30M

   Temperature: 180°C

7. Rest before unmolding

   Remove the quiche from the oven and let it rest for 5 to 6 minutes before unmolding and serving with a green salad.

   Time: PT6M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

18 g

Fiber

3 g