Broccoli and Chicken Quiche

Step 1: Preheat oven to 350 degrees.

Step 2: Place pie crust in pie pan. Separate one egg white from yolk of
one egg. Brush pie crust with egg white. Add leftover egg white plus yolk of the separated egg to the second egg to go in the quiche. May partially bake
pie crust, if desired.

Step 3: Drain chicken thoroughly. Flake into bottom of pie
crust. Sprinkle with tarragon or basil. Sprinkle with Morton’s Nature
Seasoning and garlic powder. Top with broccoli flowerets.

Step 4: Combine eggs, mayonnaise, and milk in a bowl. Beat with wire
whisk until smooth. Add half of cheese to milk mixture. Pour over chicken and broccoli in pie pan. Sprinkle remaining cheese over top of quiche.

Step 5: Bake quiche in 350 degree oven for 45 to 50 minutes or until knife inserted in middle comes out clean.

Step 6: Remove from oven and let sit on wire rack for about 5 minutes.

Serve warm with mixed salad for full meal.

Note: May be made 1 to 4 days ahead and refrigerated. Cut into pieces and warm in a 350 degree oven for about 30 minutes.

Makes 4 to 6 servings and is a good entrée for either brunch, lunch or dinner.

Other variations:

Vegetarian: Omit chicken. Add mushrooms to broccoli and
prepare as directed.

Ham Quiche: Omit chicken and all seasonings (herbs, garlic, and Nature’s Seasonings). Add 1 & 1/2 Cups to 2 Cups ham in place of chicken. Prepare as directed.