Broccolini, Tomato & Chicken Quiche
Broccolini, Tomato & Chicken Quiche is a fresh and tasty dish which is packed full of flavour! Prepared in 15 mins, this easy meal makes for the perfect comfort food.
Ingredients
- 2 sheets puff pastry
- 1 medium onion, chopped
- 2 cloves garlic, crushed
- 3 stems broccolini
- 1 cup cheddar cheese, grated
- 200 grams cooked chicken breast, shredded
- 100 grams cherry tomatoes, halved
- 5 eggs, whisked
- 1 tablespoons butter
- 1/2 cup milk
- 1 pinch salt and pepper
- 2 sheets puff pastry
- 1 medium onion, chopped
- 2 cloves garlic, crushed
- 3 stems broccolini
- 1 cup cheddar cheese, grated
- 200 grams cooked chicken breast, shredded
- 100 grams cherry tomatoes, halved
- 5 eggs, whisked
- 1 tablespoons butter
- 1/2 cup milk
- 1 pinch salt and pepper
- Step 1 of 7Preheat the oven to 170°C (190°C fan-forced). Lightly grease a 22cm loose bottom quiche tin.
- Step 2 of 7Place one sheet of pastry onto a lightly floured bench. Top with the second sheet. Roll them together to fit the quiche tin with a little overhang. Press into the tin and trim the edges. Refrigerate for 15 minutes.
- Step 3 of 7For the filling, melt the butter. Add the onion and garlic cooking for 3 or 4 minutes to soften. Add the broccolini pieces, cooking for 5 minutes.
- Step 4 of 7Into the pastry case place the onions, broccolini, cheese, tomatoes and shredded chicken.
- Step 5 of 7Beat the eggs and milk in a bowl, and season with salt and pepper.
- Step 6 of 7Carefully pour over the vegetables. Place the quiche into the centre of the oven for 45 minutes or until firm in touch.
- Step 7 of 7Remove and cool in the tin for 10 minutes before serving.
Method
- Step 1 of 7Preheat the oven to 170°C (190°C fan-forced). Lightly grease a 22cm loose bottom quiche tin.
- Step 2 of 7Place one sheet of pastry onto a lightly floured bench. Top with the second sheet. Roll them together to fit the quiche tin with a little overhang. Press into the tin and trim the edges. Refrigerate for 15 minutes.
- Step 3 of 7For the filling, melt the butter. Add the onion and garlic cooking for 3 or 4 minutes to soften. Add the broccolini pieces, cooking for 5 minutes.
- Step 4 of 7Into the pastry case place the onions, broccolini, cheese, tomatoes and shredded chicken.
- Step 5 of 7Beat the eggs and milk in a bowl, and season with salt and pepper.
- Step 6 of 7Carefully pour over the vegetables. Place the quiche into the centre of the oven for 45 minutes or until firm in touch.
- Step 7 of 7Remove and cool in the tin for 10 minutes before serving.
Nutrition per serving
1519 Kilojoules
Protein17 grams
Fat25 grams
Carbs17 grams
Sugars3 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 7Preheat the oven to 170°C (190°C fan-forced). Lightly grease a 22cm loose bottom quiche tin.
- Step 2 of 7Place one sheet of pastry onto a lightly floured bench. Top with the second sheet. Roll them together to fit the quiche tin with a little overhang. Press into the tin and trim the edges. Refrigerate for 15 minutes.
- Step 3 of 7For the filling, melt the butter. Add the onion and garlic cooking for 3 or 4 minutes to soften. Add the broccolini pieces, cooking for 5 minutes.
- Step 4 of 7Into the pastry case place the onions, broccolini, cheese, tomatoes and shredded chicken.
- Step 5 of 7Beat the eggs and milk in a bowl, and season with salt and pepper.
- Step 6 of 7Carefully pour over the vegetables. Place the quiche into the centre of the oven for 45 minutes or until firm in touch.
- Step 7 of 7Remove and cool in the tin for 10 minutes before serving.