Quiche Le Grande
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Tuesday, 21 June 2011 17:48
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Want to impress your weekend guests---serve this for Saturday or Sunday brunch.

Ingredients:

  • 1 9”-deep dish pie crust, baked
  • ½ stick butter
  • 1 small white onion, finely chopped
  • 2 eggs
  • 1 ½ cups Half & Half
  • ¼ cup parmesan cheese
  • ½ tsp nutmeg
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 bag broccoli flowerets washed
  • 1 ½ tsp flour
  • 2 TBS butter, melted
  • ½ tsp dried basil
  • ¼ tsp Worcestershire sauce
  • ¼ tsp dried tarragon
  • 1/8 tsp cinnamon
  • 1/8 tsp garlic salt
  • 1/8 tsp black pepper
  • 1 roasted chicken from grocer’s deli, meat remove and chopped to equal 1 ½ cups
  • 2 cups Swiss cheese, shredded
  • paprika

Directions:

  1. In a small skillet sauté onion in ½ stick of butter until wilted
  2. In a mixing bowl, beat 2 eggs on high speed until light and fluffy
  3. Reduce speed to medium and add next 5 ingredients; set aside
  4. Drop broccoli flowerettes into boiling water and blanch for about 1 ½ minutes; remove, place in ice cubes and water to immediately stop cooking process and maintain green color; remove, drain, and chop
  5. To the chopped broccoli, add the melted butter and next 6 ingredients
  6. Sprinkle pie shell with 2 TBS Parmesan cheese; add sautéed onion, spread evenly
  7. Layer broccoli mixture on top
  8. Top with 1 ½ cups diced chicken
  9. Top chicken with shredded cheese
  10. Pour egg mixture over all; sprinkle lightly with paprika
  11. Bake in a 350° preheated oven for 50 minutes; remove and allow to cool for 15 minutes before slicing

Serves 4-6

 

Last Updated on Saturday, 23 May 2015 18:09