Go Back Email Link
–+ servings
Chicken Broccoli Quiche on a gold base with cheese, seasonings, & red onion.

Broccoli Chicken Quiche

By Tammy Spencer
Quiche is one of those versatile dishes that can turn a few simple ingredients into a satisfying meal, and this easy Broccoli Chicken Quiche delivers. Tender chicken, broccoli, and sweet sautéed onions bake into a creamy egg custard with smoky chile seasoning and salty cotija cheese. Baked in a flaky crust, this savory quiche is perfect for brunch, lunch, or dinner!
5 from 4 votes
Prep Time25 minutes
Cook Time1 hour
Cooling Time15 minutes
Total Time1 hour 40 minutes
Servings: 8 slices
Calories: 289kcal

Special Equipment

Ingredients

For the pastry

For the filling

  • 1 tablespoon (1 tablespoon) extra virgin olive oil
  • ½ cup (80 grams) red onion, diced
  • ½ teaspoon (½ teaspoon) kosher salt
  • 1 cup (100 grams) broccoli florets
  • 1 cup (100 grams) chicken, cooked and cubed
  • 1 cup (113 grams) cotija cheese, crumbled, see Recipe Notes
  • 1 cup (112 grams) Mexican cheese blend, shredded, see Recipe Notes

For the custard

  • 4 (200 grams) large eggs
  • 1 cup (238 grams) heavy cream, see Recipe Notes
  • 1 cup (244 grams) milk, see Recipe Notes
  • 2 teaspoons (2 teaspoon) Everything but the Elote seasoning blend, or your seasonings of choice, see Recipe Notes
  • ½ teaspoon (½ teaspoon) kosher salt

Instructions

  • Preheat oven to 375 °F.
  • Blind bake the shortcrust: Prepare a sourdough or basic shortcrust pastry using a 10-inch tart pan. Freeze the unbaked, docked crust and wrap tightly with greased aluminum foil. Par-bake the crust for 20 minutes.
  • Make the filling: Heat 1 tablespoon extra virgin olive oil in a large sauté pan over medium-high heat. Add ½ cup red onion and sprinkle with ½ teaspoon kosher salt. Cook the onions until softened, about 3 to 4 minutes. Add 1 cup broccoli florets and sauté for 2 to 3 minutes. Add 1 cup chicken (cooked and cubed) and cook until heated, another 2 to 3 minutes. Remove from heat.
  • Fill the par-baked shortcrust pastry shell with the cooked chicken filling. Sprinkle 1 cup cotija cheese and 1 cup Mexican cheese blend on top.
  • Make the custard: Whisk together 4 large eggs, 1 cup heavy cream, and 1 cup milk until frothy, either by hand or using a hand mixer. Stir in 2 teaspoons Everything but the Elote seasoning blend and ½ teaspoon kosher salt.
    Pour the custard over the filling, as much as possible without overflowing.
  • Place the pan on a half sheet baking pan lined with a Silpat silicone mat or parchment paper to catch drips. Bake the quiche for 28 to 30 minutes or until the filling is mostly set. It will be slightly jiggly in the middle, and a digital thermometer will reads about 170 °F.
  • Allow the quiche to cool slightly, then remove from the pan and serve warm.
  • Storage instructions: Leftover quiche will keep for about a week in the refrigerator and up to a month in the freezer. You can reheat slices in the microwave on high in 1-minutes intervals, or at 325 °F for about 5 to 7 minutes.
  • Make-ahead instructions: You can store a pre-baked and cooled quiche in the refrigerator, wrapped tightly in plastic wrap, for up to a week before serving. You can also freeze it for up to a month (allow to defrost overnight in the refrigerator).
    When you're ready to serve, it's best to reheat it in a 325 °F oven for about 15 to 20 minutes or until heated through. Remove from the pan (if it hasn't been already) and serve warm.

Recipe Notes

Feta cheese can be substituted for cotija cheese. A Mexican cheese blend consists of cheddar, Monterey Jack, and Queso Blanco. Use a pre-made blend or use your own preferred combination.
For a lighter custard option, use you can replace some or all the heavy cream and/or milk with half and half or your favorite milk substitute. Or use a savory broth to make a dairy-free custard.
Trader Joes' Everything but the Elote seasoning blend is based on the seasonings made from Mexican street corn. It's made up of chile pepper, Parmesan cheese, chipotle powder, cumin, dried cilantro, sea salt, plus some cane sugar and corn flour. You can substitute a good chili powder or taco seasonings for this blend, or any other seasoning blend you'd prefer.

Nutrition

Serving: 1slice | Calories: 289kcal | Carbohydrates: 5g | Protein: 12g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 154mg | Sodium: 719mg | Potassium: 191mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 857IU | Vitamin C: 11mg | Calcium: 263mg | Iron: 1mg