October 23, 2012

Chicken and Broccoli Quiche in a Sage Pastry

As I was weeding through a pile of magazine clippings the other day, I came across a recipe for a quiche in a sage crust.  I love herbs, but I never would have thought to include one in a pie pastry!  The subtle flavor of sage goes well with this savory quiche.    Another delicious combination would be minced fresh basil in a tomato tart.  One note on the crust…..My quiche pan is quite large so I used my double crust recipe and only had a tiny bit left over.

Oil Pastry with Sage:

2-1/4 cups all-purpose flour
1 teaspoon salt
2/3 cup canola oil
1/3 cup low-fat milk
1 tablespoon dried sage, crushed


1-1/2 cups frozen broccoli florets
1-1/2 cups cooked chicken, chopped
1-1/2 cups Swiss cheese, shredded
5 eggs
1-1/4 cups low-fat milk
1 teaspoon dry mustard
½ teaspoon salt
dash black pepper

For the pastry, whisk flour and salt together in a medium bowl.  Add canola oil and milk; mix well with a fork until moistened.  Sprinkle with 1 tablespoon or more crushed sage and bring dough together with hands.  Gently shape into a ball and roll in between 2 pieces of wax paper.  Roll it out to fit the size of your quiche pan.  Carefully lay it out in pan and crimp edges; set aside.  For the quiche:  Steam or cook broccoli until bright green and crisp-tender.  Drain and arrange in bottom of quiche.  Layer chopped chicken on top of broccoli, then sprinkle with shredded Swiss.  Whisk eggs in a bowl.  Add the milk, dry mustard, salt and pepper.  Combine well and pour over chicken broccoli mixture.  Gently wrap edges of crust with foil to prevent burning.  Place in a preheated 375 degree oven for 35 to 45 minutes.  Remove from oven and serve warm.

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