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Chicken Quiche

May 26, 2010

This is an easy meal especially if you have leftover chicken and it makes 2 pies so you can freeze one for later. I often make this and eliminate the crust and bake it in one larger dish. The eggs themselves create a nice edge along the baking dish and I actually prefer this over the pie crust and it has the added bonus of being healthier. Thanks again to Jerrie for a great recipe!

Chicken Pie/Quiche


  • 2 pie crusts – frozen, refrigerated, or homemade
  • Cooked chicken – chopped or pulled
  • 1 bell pepper, diced
  • 1 small onion, diced
  • 1 package frozen broccoli florets
  • 1 cup shredded cheddar cheese
  • 1 cup shredded swiss cheese (since I’m picky I usually stick with extra cheddar)
  • 5 eggs
  • 1 can evaporated milk (I use fat free)
  • 1/2 cup mayo (light)
  • Salt and pepper


  • Preheat oven to 350
  • Divide chicken, pepper, onion, broccoli and cheeses between the 2 pie crusts (or in one bigger baking dish if not using crust)
  • Mix together eggs, evaporated milk, mayo, salt and pepper. Pour over pie crusts.
  • Bake for 45 minutes or until they are set. Mine usually take a little longer.

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