broccoli, feta + chicken quiche


this post was created in partnership with saputo! the opinions on this blog, as always are my own. you can follow ingredients by saputo on facebook, instagram + pinterest for more recipe inspirations.

to me, fall means baking ALL the cozy pies & comfort dishes. this quiche is the best of both worlds! a comforting cheesy filling, in a flaky & buttery pie crust. what is there not to love? this quiche packs so much flavour with the mixture of feta cheese, broccoli & chicken. if you didn't think quiche was your thing, this recipe will make you change your mind! it can be served for breakfast, lunch or dinner.

for the feta cheese, i use Woolwich dairy feta cheese which is made from 100% goat's milk (the way feta should be made). the goat feta cheese offers the perfect amount of saltiness & tang to the dish. while i opted to make a pastry dough from scratch, if you are looking for a quick meal to whip up on a weeknight, don't hesitate to use a store bought crust! the filling is what brings the flavour.

happy fall!!! what dishes will you be cooking up this season?


for the pastry

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon fine salt
  • 1/2 teaspoon black pepper
  • 1/2 cup unsalted butter, cold & cubed
  • 1/4 cup ice water

for the filling

  • 2 tablespoons extra virgin olive oil
  • 2 cloves of garlic, minced
  • 1 small onion, chopped
  • 2 cups diced broccoli, blanched
  • salt & pepper, to taste
  • 1/2 cup nutrilait 35% whipping cream
  • 4 large eggs
  • 3/4 cup diced chicken breast
  • 3/4 cup woolwich goat cheese feta, crumbled


for the pastry

  • in a large mixing bowl sift together the flour, salt & pepper.
  • add the butter. using your hands, work the butter into the flour mixture until a pea sized crumb mixture is formed.
  • add the water one tablespoon at a time until dough begins to come together.
  • shape into a disc & wrap in plastic wrap. refrigerate for 60 minutes, while you prepare the filling.

for the filling

  • in a skillet over medium heat add the oil, garlic & onions. cook until the onions begin to turn translucent, about 5 minutes.
  • add the broccoli. season with salt & pepper. cook for an additional 2 minutes. remove from heat & let cool to room temperature.
  • in a separate large mixing bowl whisk together the cream & eggs until fluffy. season with salt & pepper.
  • stir in the chicken, feta cheese & broccoli mixture. set aside while you roll out the pastry dough.
  • roll out pastry dough to 1/4 inch thick. transfer to a 9-inch round pie dish & crimp edges as desired.
  • pour the filling into the pie shell & smooth the top to evenly distribute filling.
  • brush crust with egg wash.
  • bake for 30 minutes, or until the top is golden brown.