Yield: 4 Servings
|1 \N||Pie crust; single|
|1 medium||Onion; chopped (up to)|
|4 ounces||Chicken; cubed|
|1 cup||Broccoli; chopped|
|1½ cup||Cheese; havarti or swiss, shredded; or more|
|\N \N||Salt/pepper to taste|
Sautee the onion and chicken in a pinch of butter or drop of oil until chicken is done, (about 6 minutes depending on how small you cut your chicken). Whisk eggs and milk together. Add flour. Add nutmeg liberally, this is a key ingredient. Stir in tabasco, broccoli, and cheese.
Line pie plate or quiche dish with pie crust. Bake at 450 for about 4 minutes, just until it starts to brown. You have to be careful here, to make sure the crust doesn't bubble up. either prick the crust before baking or line with tin foil for the first couple minutes to help it keep it's shape. (reduce heat to 325)
While crust is still hot, place broccoli flowerettes in dish and pour the egg mixture over the top. Continue baking at 325 for 45-50 minutes until you have a nice golden crust and a knife inserted near the center comes out clean. Let stand 10 minutes. Serve. Feeds 4-6.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .