When I worked as a registered dietitian at the city hospital in Memphis, Tennessee sometimes we would 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.   

Whether you call it quiche or “Quincy,” this southern favorite is full of chicken, cheese, egg custard, and broccoli. It is often served at brunch or ladies’ luncheons. This is my mother’s favorite recipe. She’s not particular about what time of day she eats it. Anytime is fine with her! 

Chicken Broccoli Quiche

1 unbaked pastry shell (frozen or homemade)
2 cups uncooked broccoli florets
1 cup diced cooked chicken (see recipe for roasted chicken)
6 ounces shredded Swiss cheese
4 large eggs, beaten
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

Preheat oven to 375ºF. In an unbaked pastry shell layer broccoli, chicken and Swiss cheese in 2 layers. In a large bowl whisk together beaten eggs, half and half, lemon juice, kosher 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 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. Makes one quiche. Enjoy, friends!