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   Viewed 13 times - Published on Sep 6, 2010

Chicken and Broccoli Quiche for Weekend Brunch

DONNA'S DAY: CREATIVE FAMILY FUN
By Donna Erickson


What came first: the chicken or the egg? Both of them, in this hearty quiche! It's a twist on the continental classic with the surprising addition of chicken and broccoli. Your kids will want to get in on the action when you let them prepare the easy flaky crust. Yes, easy. Cream cheese is the secret ingredient that makes shaping the dough into the pie pan a breeze.
Invite friends over for a late-morning weekend brunch, and serve this unique quiche with fresh cantaloupe slices and your favorite pumpkin or banana bread. You'll have a perfect combination for an easy and tasty meal.

CHICKEN AND BROCCOLI FAMILY QUICHE

Ingredients for Easy Crust:
1/2 cup butter, softened
4 ounces cream cheese, softened
1 cup all-purpose flour
Pinch of salt

Place the butter and cream cheese in a large bowl. Add flour and salt. Work together with a pastry blender. Gather the soft dough into a ball with your hands and press into a 9-inch pie pan. This is a perfect job for your child to do. Simply set the ball in the middle of the pan, and press the dough out in all directions to extend slightly over the rim. Flute the edges with fingers. Refrigerate for an hour or more.

Ingredients for filling:
4 eggs
3/4 cup half-and-half
1/2 teaspoon salt
1 1/2 cups cooked chicken, cut or shredded into pieces
2 cups frozen, chopped broccoli, cooked and drained well
1 1/2 cups grated Swiss cheese*
1/2 cup grated cheddar cheese*
Nutmeg (optional)

1. Preheat oven to 450 F.
2. Beat eggs and mix with the half-and-half and salt in a small bowl.
3. Layer chicken, broccoli and cheeses in the pastry-lined pan. Pour egg mixture over the ingredients. Sprinkle nutmeg on top.
4. Bake 10 minutes. Reduce oven temperature to 300 F and bake an additional 30 minutes, or until knife inserted comes out clean.
5. Let stand 10 minutes before cutting. Makes one 9-inch quiche cut into 6 servings.

*Substitute low-fat cheeses, if you prefer.

Tip: Prepare the crust and put it into the pan the day before. Cover and refrigerate.

Donna Erickson's award-winning series "Donna's Day" is airing on public television nationwide. To find more of her creative family recipes and activities, visit www.donnasday.com and link to the NEW Donna's Day Facebook fan page. Her latest book is "Donna Erickson's Fabulous Funstuff for Families."

(c) 2010 Donna Erickson
Distributed by King Features Synd.





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<b>DONNA'S DAY: CREATIVE FAMILY FUN<br>By Donna Erickson</b><br><br><br>::::start::::What came first: the chicken or the egg? Both of them, in this hearty quiche! It's a twist on the continental classic with the surprising addition of chicken and broccoli. Your kids will want to get in on the action when you let them prepare the easy flaky crust. Yes, easy. Cream cheese is the secret ingredient that makes shaping the dough into the pie pan a breeze. <br>Invite friends over for a late-morning weekend brunch, and serve this unique quiche with fresh cantaloupe slices and your favorite pumpkin or banana bread. You'll have a perfect combination for an easy and tasty meal.<br><br>CHICKEN AND BROCCOLI FAMILY QUICHE<br><br>Ingredients for Easy Crust:<br>1/2 cup butter, softened <br>4 ounces cream cheese, softened<br>1 cup all-purpose flour<br>Pinch of salt<br><br>Place the butter and cream cheese in a large bowl. Add flour and salt. Work together with a pastry blender. Gather the soft dough into a ball with your hands and press into a 9-inch pie pan. This is a perfect job for your child to do. Simply set the ball in the middle of the pan, and press the dough out in all directions to extend slightly over the rim. Flute the edges with fingers. Refrigerate for an hour or more. <br><br>Ingredients for filling:<br>4 eggs<br>3/4 cup half-and-half<br>1/2 teaspoon salt<br>1 1/2 cups cooked chicken, cut or shredded into pieces<br>2 cups frozen, chopped broccoli, cooked and drained well <br>1 1/2 cups grated Swiss cheese*<br>1/2 cup grated cheddar cheese*<br>Nutmeg (optional)<br><br>1. Preheat oven to 450 F.<br>2. Beat eggs and mix with the half-and-half and salt in a small bowl. <br>3. Layer chicken, broccoli and cheeses in the pastry-lined pan. Pour egg mixture over the ingredients. Sprinkle nutmeg on top.<br>4. Bake 10 minutes. Reduce oven temperature to 300 F and bake an additional 30 minutes, or until knife inserted comes out clean.<br>5. Let stand 10 minutes before cutting. Makes one 9-inch quiche cut into 6 servings.<br><br>*Substitute low-fat cheeses, if you prefer. <br><br>Tip: Prepare the crust and put it into the pan the day before. Cover and refrigerate.<br><br><i>Donna Erickson's award-winning series "Donna's Day" is airing on public television nationwide. To find more of her creative family recipes and activities, visit www.donnasday.com and link to the NEW Donna's Day Facebook fan page. Her latest book is "Donna Erickson's Fabulous Funstuff for Families."<br><br>(c) 2010 Donna Erickson<br>Distributed by King Features Synd.</i><br><br> Chicken and Broccoli Quiche for Weekend Brunch
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Juicy peaches hot off the grill are perfect with tender seared meat. You'll love this quick and easy recipe that captures the taste of summer without breaking the family's food budget. Give it a try this weekend.<br><br>1 tablespoon curry powder<br>1 tablespoon brown sugar<br>1 tablespoon olive oil<br>1/2 teaspoon salt<br>1/4 teaspoon ground cinnamon<br>1 pinch black pepper<br>1 clove garlic, crushed with garlic press<br>4 (about 5 ounces each) pork loin chops, 3/4-inch thick<br>4 large peaches, each cut in half<br>1/2 cup peach jam, substitute apricot jam or preserves<br>Arugula, for garnish<br><br>1. In cup, stir curry powder, brown sugar, olive oil, salt, cinnamon, pepper and garlic.<br><br>2. With hands, rub both sides of pork chops with curry mixture.<br><br>3. Brush cut side of peach halves and 1 side of chops with some jam. Place peaches, brushed side down, and chops, brushed side up, on grill over medium heat; cook 5 minutes.<br><br>4. Turn chops and peaches over and brush grilled side of chops with some jam; cook 5 minutes longer. Remove peaches from grill when browned and place on platter. Turn chops and brush with remaining jam; cook 2 to 3 minutes longer, until chops are browned on the outside and still slightly pink on the inside. Place chops on platter with peaches; garnish with arugula. Serves four.<br><br>Each serving: About 475 calories, 23g protein, 42g carbohydrate, 24g total fat (8g saturated), 58mg cholesterol, 325mg sodium.<br><br><i>For thousands of triple-tested recipes, visit our Web site at www.goodhousekeeping.com/recipefinder/.<br><br>(c) 2010 Hearst Communications, Inc.<br>All rights reserved</i><br><br>For more recipes, check out our Recipes and Nutrition Weekly Special Section on the homepage (Bottom of red column on right). Our recipe database offers hundreds of delicious recipe options.<br><br>::::second::::<br> Good Housekeeping: Southern Peach Pork Chops
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