When I worked as a registered dietitian at the city hospital in Memphis, Tennessee we would sometimes prepare quiche for the patients at lunch. For some reason the cooks called quiche “Quincy.” Pretty soon everyone in the kitchen referred to quiche as “Quincy” and the name just stuck. Even though I know better I still catch myself calling it by that name!
In the South quiche is often served at brunch or ladies luncheons. This is my mother’s favorite recipe for quiche. She’s not particular about what time of day she eats it. Anytime is fine with her!
Chicken Broccoli Quiche
1 unbaked pastry shell
2 cups broccoli florets
1 cup diced cooked chicken (see recipe for roasted chicken)
6 ounces shredded Swiss cheese
4 beaten eggs
1 and 1/2 cups half and half
1 teaspoon lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon dry mustard
In the pastry shell layer the broccoli, chicken and Swiss cheese in 2 layers. In a large bowl whisk together the beaten eggs, half and half, lemon juice, salt, pepper, and dry mustard. (Make sure there are no lumps of dry mustard hiding in the egg mixture or you will get a spicy bite!) Pour egg mixture over the broccoli, chicken, and cheese. Discard any leftover egg mixture.
Place quiche on a baking sheet and bake at 375 F for 40-45 minutes or until filling is set. To check for doneness, a knife inserted in the center of the quiche should come out clean. Remove quiche from oven and let rest for 5 to 10 minutes before cutting. Enjoy friends!
Published in The News and Neighbor on January 28, 2015