Crustless Chicken-And-Broccoli Quiche Recipe
Crustless Chicken-And-Broccoli Quiche is the best bet for any occasion and is unique with its rich flavor. Breadcrumbs, seasonings, cheese and chicken blend to make this Crustless Chicken-And-Broccoli Quiche yummier. Just give this Crustless Chicken-And-Broccoli Quiche a try.
Ingredients
2 cups coarsely chopped broccoli florets
Cooking spray
2 tablespoons dry breadcrumbs
3 tablespoons all purpose flour
1 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup
1 % low fat milk
1 tablespoon Dijon mustard
1 (4 ounce) carton egg substitute
1 1/2 cups chopped roasted chicken
1/2 cup (2 ounces) shredded reduced fat extra sharp cheddar cheese, divided
1/4 teaspoon paprika
Directions
Preheat oven to 350°.
Cook broccoli in boiling water 3 minutes or until crisp-tender; drain.
Coat a 9 inch pie plate with cooking spray; sprinkle with breadcrumbs (do not remove excess breadcrumbs).
Set aside.
Combine flour, basil, salt, and pepper in a large bowl.
Add milk and mustard, stirring with a whisk until blended.
Stir in egg substitute.
Add chicken and 1/4 cup cheese; stir well.
Pour mixture into prepared pie plate.
Sprinkle with remaining 1/4 cup cheese and paprika.
Bake at 350° for 45 minutes or until set.
Let cool on a wire rack 15 minutes.
Cook broccoli in boiling water 3 minutes or until crisp-tender; drain.
Coat a 9 inch pie plate with cooking spray; sprinkle with breadcrumbs (do not remove excess breadcrumbs).
Set aside.
Combine flour, basil, salt, and pepper in a large bowl.
Add milk and mustard, stirring with a whisk until blended.
Stir in egg substitute.
Add chicken and 1/4 cup cheese; stir well.
Pour mixture into prepared pie plate.
Sprinkle with remaining 1/4 cup cheese and paprika.
Bake at 350° for 45 minutes or until set.
Let cool on a wire rack 15 minutes.
