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

Ingredient Substitutions

• Instead of Broccoli: cauliflower
• Instead of Chicken breast: turkey
• Instead of Shallot: red onion
• Instead of Garlic: garlic powder
• Instead of Fresh parsley: coriander
• Instead of Fresh coriander: parsley
• Instead of Espelette pepper: Cayenne pepper
• Instead of Olive oil: sunflower oil
• Instead of Eggs: chicken eggs
• Instead of Liquid cream: whole milk + butter
• Instead of Grated cheese (Gruyère or cheddar): Emmental
• Instead of Shortcrust pastry: sweet pastry

Equipment Needed

• Pot for blanching broccoli
• Colander or slotted spoon
• Sauté pan or deep skillet
• Mixing bowl
• Whisk
• Rolling pin
• Tart or quiche tin (24 cm)
• Oven
• Fork (for pricking the crust)
• Silicone spatula
• Timer or stopwatch
• Kitchen towel

Critical Steps — Do Not Skip

• Blanch the broccoli for exactly 8 minutes to retain its color and texture
• Brown the chicken until fully cooked and lightly colored
• Bake the quiche until the centre is set and the top is golden

Chef Tips from the Video

• Add a pinch of nutmeg to the cream for a subtle aroma
• Use a hard cheese such as Comté for extra crispness
• Sprinkle a little breadcrumbs on top before baking for an even more golden crust

Troubleshooting

Storage

Refrigerator: Store the quiche in an airtight container; it keeps for 3 to 4 days.

Freezer: Wrap each portion in cling film then in a freezer bag; it keeps up to 2 months. Defrost in the refrigerator before reheating.

Room temperature: At room temperature, do not leave more than 2 hours after cooking.

Make-Ahead Tips

• Prepare the pastry and filling the day before; keep them separate in the refrigerator and assemble on the day of serving
• The quiche can be baked ahead of time then reheated for 10 minutes in a 160 °C oven