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?
ingredients
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 roasted chicken breast, diced
- 3/4 cup woolwich goat cheese feta, crumbled
directions
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.
