A light, rich flavored and delicious dish! A great way to use up that left-over chicken or turkey.
1 (9-inch) refrigerated pie crust, softened as directed on box
1 cup chopped cooked chicken*
1 cup frozen chopped broccoli, thawed and drained
4 large eggs
1-3/4 cups half-and-half
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup garlic-and-herb whipped cream cheese spread
In a 9-inch pie plate, arrange pie crust according to package directions for a one crust filled pie. Bake at 400 degrees F for 8 to 10 minutes or until light golden brown.
Sprinkle chicken and broccoli in partially baked pie crust.
In a medium mixing bowl, beat eggs, half-and-half, salt and pepper with a wire whisk until well blended. Pour over chicken and broccoli in pie crust.
Drop cream cheese by teaspoonfuls into quiche. Cover edge of crust with foil to prevent excessive browning. Bake 10 minutes.
Reduce heat to 300 degrees F and bake 35 to 40 minutes longer or until a knife inserted in center comes out clean. Remove the foil; let stand 15 minutes before serving. Makes 6 servings.
* Chopped cooked turkey can be used in place of chicken, if desired.