Add a touch of spice to liven up brunch, lunch, or dinner with this savory Broccoli Chicken Quiche. Using Mexican street corn seasonings and a cheddar-cotija cheese blend adds a different flavorful twist!
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 the oil in a large sauté pan over medium-high heat. Add the red onions and sprinkle with ½ teaspoon salt. Cook the onions until softened, about 3 to 4 minutes. Add the broccoli florets and sauté for 2 to 3 minutes. Add the chicken and cook until heated, another 2 to 3 minutes. Remove from heat.
Make the custard: Whisk the eggs, heavy cream, and milk custard ingredients together until frothy, either by hand or using a hand mixer. Stir in the seasoning and salt.
Fill the par-baked shortcrust pastry shell with the cooked chicken filling. Sprinkle the cheeses on top. 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).
Allow the quiche to cool slightly, then remove from the pan and serve warm.
Storage instructions: Allow the quiche to cool completely, then wrap in plastic wrap (still in the pan, if possible). It will keep for about a week in the refrigerator and up to a month in the freezer. Allow to defrost overnight in the refrigerator. When you're ready to serve, 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.
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.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.