Quiche Please!

Who ever said that men don't eat quiche? This Chicken and Vegetable Quiche is so hearty and delicious anyone would jump at the chance to indulge. I made this up after having some leftover fresh veggies and just refused to toss them out. Honestly, if you took out the cheese the dish would be a very healthy and nutritious and if you divided the eggs into equal parts, egg whites and whole eggs.  You could potentially have a full on diet food!

CHICKEN AND VEGETABLE QUICHE

Ingredients:

1 Large boneless skinless chicken breast

5 Large eggs

2 standard size 9” pie crusts

¼ cup milk or cream

½ Cup of broccoli florets cut into ½ inch pieces

½ Cup cauliflower florets cut into ½ inch pieces

½ Cup zucchini cut into strips and then diced into ½ inch cubes

1 ½ Tablespoons of olive oil plus 1 Tablespoon of butter or margarine

1 teaspoon Italian seasoning

1 teaspoon Onion powder

2 Cloves of garlic minced

1 ½ cups of Sharp Cheddar cheese shredded and divided

Salt and pepper to taste

Directions:

1. Preheat oven to 350*F
2. In a skillet heat the olive oil and butter mixture. Add the veggies and all seasonings and spices.
3. Saute veggie mix until cooked though and beginning to caramelize about 10-15 minutes
4. While the veggies are cooking prepare the chicken by poaching it in softly boiling water until cooked through and no pink remains.
5. Allow chicken to cool enough to pull apart and cut into bite sized chunks
6. Add the chicken to the vegetables and heat through again and then allow to cool.
7. Meanwhile in a large mixing bowl whisk the eggs and milk/cream mixture together.
8. Mix in the chicken and vegetables and then 1 cup of the cheese. Reserving the remaining ½ cup for the topping.
9. Evenly divide the mixture between the pie shells and bake in the preheated oven for 35-45 minutes until the middle of the quiche has set. During the final 5-7 minutes evenly divide the last ½ cup of cheese to the tops of each quiche until melted.
10. Cool for 10 minutes. Cut and serve.