Chicken Broccoli Quiche

This Chicken Broccoli Quiche is the perfect meal prep recipe. It freezes or reheats great and is delicious the first time or rewarmed!

This Chicken Broccoli Quiche recipe makes three pies of quiche, which is great for a family or for meal prep.

I love to make quiche for supper and have the leftovers for breakfast and lunch the next day. It is just as good as planned-overs!

Quiche is also a wonderful company meal. Paired with a little something sweet like Overnight Blueberry Coffee Cake or Overnight French Toast and some fruit, it is a special feast!

This recipe has been shared in Weekend Potluck. Head on over to this great site for LOTS of new recipes each week!

Other Breakfast Recipes

Can Chicken Broccoli Quiche be made ahead?

Yes! It reheats easily in the microwave without having a “leftover” feel or taste and is just as delicious the second or third day.  We enjoy it for lunches too. You can also wrap it securely and freeze for up to 6 months.

The meat:

The recipe calls for chicken but you could use any meat you would like. Ham, cooked and drained ground beef or sausage or cooked bacon would be delicious too. Use one pound of any meat or even half a pound of two different meats to really make it fun!

The Cheese:

I use cheddar but you can use any kinds of cheeses you like. Some pepper jack would spice it up nicely if you like that. Sometimes you realize you don’t have the cheese you thought you did so just use what you have. Pre-shredded cheese is fine in this recipe too.

The Broccoli:

I prefer the broccoli florets instead of the broccoli cuts. The cuts have a lot of stem pieces and the florets are just nicer. This is a preference so buy what you want and can.

Either way, chop them up pretty small. It is nicer to have small pieces throughout the quiche instead of large pieces.

The Crust:

I find the premade crusts in the frozen baked good section at the grocery store. You could also certainly make your own if you wish.

It is also important to cover the crust edges or they will burn before the inside is cooked. You can use small strips of aluminum foil tucked around or these handy covers. I don’t use them often, but when I do, they are well worth the small cost they were and the space they take in the kitchen. They do a very good job at keeping the crust from getting too brown and are so simple to just lay over the pies. It is helpful to give them a quick spray with non stick spray before laying them over the crust so they don’t stick.

You can get the crust protectors on Amazon. Aluminum foil works but it is tedious to get it around the edges just right. These babies are such a time saver! It is so easy to simply place these over the pies and pop them into the oven with no worries.

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Crust Protectors

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Key Ingredients

(Full printable ingredients and instructions are just below.)

Pie crusts-homemade, frozen or a box mix

Chicken-chop small

Broccoli florets, thawed and finely chopped

Cheddar cheese-shredded; use pre-shredded or shred your own

Eggs-large

Milk

Cream of mushroom soup

Green onion, chopped

Garlic powder

How to Make Broccoli Casserole

Chop chicken and broccoli into small pieces.

Add eggs, milk and soup to a large mixing bowl.

Whisk eggs, milk and soup together.

Add chicken, broccoli, cheese, onion and garlic powder to bowl.

Mix well.

Pour mixture evenly into 3 pie crusts. I don’t measure exactly but use the cup to scoop into the crusts.

Cover each quiche with crust protector so they don’t get overly brown.

Bake in a preheated oven at 350* for 60 minutes or a little longer until done. It could take up to 75 minutes, depending on your oven. Just check every 5 minutes between those times.

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