1
cup chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1
cup frozen chopped broccoli, thawed, drained
4
eggs
1 3/4
cups half-and-half
1/4
teaspoon salt
1/2
cup garlic-and-herb whipped cream cheese spread (from 8-oz container)
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Steps
1
Heat oven to 400°F. In 9-inch glass pie plate, place pie crust as directed on box for One-Crust Filled Pie. Bake 8 to 10 minutes or until light golden brown.
2
Sprinkle chicken and broccoli in partially baked crust.
3
In medium bowl, beat eggs, half and half and salt with wire whisk until well blended. Pour into crust.
4
Drop cream cheese by teaspoonfuls into quiche. Cover crust edge with strips of foil to prevent excessive browning. Bake 10 minutes.
5
Reduce oven temperature to 300°F. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Remove foil; let stand 15 minutes before serving.
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This quiche is delicious cold, making it especially good for a picnic.
Serve with colorful spiced apple rings.
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