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Hattie Mae's Chicken Broccoli Quiche

This dish is a custardy heaven! Broccoli, cheese and chicken, with the eggy filling, make it the perfect Sunday morning brunch. Perfect for dinner as well. Easy to make!

Prep
Cook
Serves 6people
Ingredients
2
cups of cooked and diced chicken (I like to use rotisserie chicken
1 1/2
cups of frozen broccoli florets, thawed and drained of any moisture
1 1/2
cups sauteed' mushrooms
1/2
cup shredded cheddar cheese
1
cup heavy cream (you can substitute milk
1/2
cup milk
5
eggs
2-3
tsp prepared mustard
1
cup shredded Swiss cheese
1/4-1/2
tsp cayenne pepper or equivalent of hot sauce
coarse salt and cracked black pepper
parmesan cheese for topping
10
inch pie plate sprayed with non stick cooking spray
Directions
1.
In prepared pie plate, add cooked chicken, sauteed' mushrooms and broccoli. Add the cheddar cheese.
2.
In medium bowl, combine cream, milk, eggs, mustard, Swiss cheese, salt, pepper and cayenne pepper. Pour over broccoli mixture.
3.
Sprinkle with Parmesan cheese and bake in 375 degree oven for 56-60 minutes until the center is set and it is a nice golden brown on top. Let cool for 10 minutes before cutting to let it set.

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