Each month, for the Secret Recipe Club, we have a common reveal day when we find out who's been assigned who's blog. It's pretty exciting since I'm always wondering who was assigned my blog, which recipe they chose to make or adapt, and why. I'm relatively sure the other bloggers are also wondering the same thing. This month, I have decided to remove the mystery behind this process for my new friend Danielle over at Mostly Food and Crafts. Hey, new friend! I've been assigned your blog this month!
From the endless recipes on Danielle's site, I finally settled on one: the Broccoli Feta Quiche. Let's get to the heart of the matter. Why did I choose this particular recipe? Truly, there were a number of reasons.
1. I love quiches. I have a variety of them on my blog because this is one of my favorite dishes to make. It all began back when I was living in the Bahamas as a kid and my mom would whip up pretty awesome quiches for dinner. Broccoli and cheddar was a favorite. So maybe my affinity for them is somewhat nostalgic too...
2. I had a frozen pie crust hanging out by its lonesome in the freezer. I don't even want to discuss how long ago I bought it. Let's not go there. I just needed to put it out of its misery.
3. Quiches provide a simple and tasty meal in no time. I travel 4 days a week for work and I've been pressed for free time over the past few weekends weekends, so making a quiche was the perfect solution.
4. Speaking of being pressed for time...I know why I'm having this time crunch problem. The issue is that it's not really a problem. I've just been more committed to working out on the weekends. I'm at the point where I squeeze 1 or 2 workouts into each Friday, Saturday, and Sunday. I'm pretty sure I can't sustain this if I want to continue to have friends. But in the meantime, I need to fit as much protein into my diet as possible since I need it to keep up my energy level. I had some chicken breasts just hanging out in the freezer and figured it would be easy enough to throw a layer of grilled chicken into this quiche. And it was!
So there you have it, Danielle. Four reasons why I chose to adapt your Broccoli Feta Quiche recipe for this month's SRC assignment. And I was not disappointed by the taste. Totally delicious! Thanks for the recipe!
Chicken Broccoli & Feta Quiche
adapted from Mostly Food and Crafts' Broccoli Feta Quiche
- 1 frozen pie crust
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1/2 lb broccoli, steamed in the microwave for 1 1/2 - 2 minutes
- 3 large eggs
- 3/4 cup sour cream
- 1/2 cup milk
- pinch nutmeg
- 4 oz crumbled feta
- 1/2 cup grilled chicken, lightly seasoned with salt and pepper, shredded or chopped finely
- salt, pepper, and habanero sauce to taste
Blind bake the pie crust:
1) Use a fork to prick the bottom and sides of the pie crust.
2) Bake at 400 degrees F for 8-10 minutes.
3) Remove from the oven and cool for a few minutes. If the pie crust bubbled up slightly, just press it down gently.
Assemble the quiche:
1) Reduce the oven to 350 degrees F.
2) Add the extra virgin olive oil to saucepan over medium heat. Add the onions to the pan, along with a pinch of salt and pepper. Saute until tender, approximately 3 minutes.
3) In a medium bowl, whisk together the eggs, sour cream, salt, pepper, habanero sauce, and nutmeg.
4) Gently stir in the feta cheese.
5) Place the broccoli in the bottom of the pie crust.
6) Add a layer of the chicken over the broccoli.
7) Spread the onions on top of the chicken.
8) Pour the egg and feta mixture into the pie crust.
9) Bake for 35 - 45 minutes.
10) Remove from oven and let cool for a few minutes before serving.
Here's a tip: I place the quiche on a foil-lined baking sheet before placing it in the oven. This way, if the quiche overflows, you can just crumple the foil and throw it away. No stubborn mess to clean up!