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Broccoli, Feta + Chicken Quiche

  • Prep
    30 min
  • Total
    40 min
  • Servings

Broccoli, Feta + Chicken Quiche


For the pastry

  • 1 1/2 cups all-purpose flour
  • 1 tsp fine salt
  • 1/2 tsp black pepper
  • 1/2 cup unsalted Neilson butter, cold & cubed
  • 75 mL (1/4 cup) ice water


For the filling

  • 2 tbsp extra virgin olive oil
  • 2 cloves of garlic, minced
  • 1 small onion, chopped
  • 2 cups diced broccoli, blanched
  • salt & pepper, to taste
  • 125 mL (1/2 cup) 35% Neilson whipping cream
  • 4 large eggs
  • 3/4 cup diced chicken breast
  • 3/4 cup Saputo Feta Cheese, crumbled 


For the pastry

  1. In a large mixing bowl sift together the flour, salt & pepper.
  2. Add the butter. Using your hands, work the butter into the flour until a pea sized crumb mixture is formed.
  3. Add the water one tablespoon at a time until the dough begins to come together.
  4. Shape into a disc & wrap in plastic wrap. refrigerate for 60 minutes, while you prepare the filling.

For the filling

  1. In a skillet over medium heat add the oil, garlic & onions. Cook until the onions begin to turn translucent, about 5 minutes.
  2. Add the broccoli. Season with salt & pepper. Cook for an additional 2 minutes. Remove from heat & let cool to room temperature.
  3. In a separate large mixing bowl whisk together the cream & eggs until fluffy. Season with salt & pepper.
  4. Stir in the chicken, feta cheese & broccoli mixture. Set aside while you roll out the pastry dough.
  5. Roll out pastry dough to 1/4 inch thick. Transfer to a 9-inch round pie dish & crimp edges as desired.
  6. Pour the filling into the pie shell & smooth the top to evenly distribute filling.
  7. Brush crust with egg wash.
  8. Bake for 30 minutes, or until the top is golden brown.


A recipe developed by our foodie influencer @modestmarce


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  • Total
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