Chicken and broccoli quiche

Makes: 12 Servings (2 quiches)

Serving Size: 1/6 quiche

INGREDIENTS

• Two 9-inch ready made pie crusts, baked

• 4 eggs

• 1 cup low-fat or skim milk

• Salt and pepper to taste

• 1/2 to 3/4 teaspoon garlic powder

• 1 package (10 ounce) frozen, chopped broccoli

• 1/4 cup shredded carrots

• 1/4 cup finely chopped onion (optional)

• 3/4 cup cooked, chopped chicken

• 3/4 cup reduced-fat cheddar cheese, shredded

DIRECTIONS

1. Preheat oven to 350° F. Bake pie crusts according to package directions

2. In a mixing bowl, combine eggs, milk, salt, pepper, and garlic powder. Mix well.

3. Place frozen chopped broccoli in microwave. Cook according to package directions. Pour off liquid. Let cool. Squeeze broccoli to remove more water.

4. Layer meat, veggies, and cheese into baked pie crusts. Pour the egg mixture over the ingredients.

5. Bake at 350° F for 30 to 40 minutes or until top is browned and a knife inserted in the center comes out clean. Use a thermometer to be sure temperature of quiche reaches 160°F.

6. Let stand 5 minutes before cutting.

Fresh Start is a free program taught by Nutrition Education Assistants (NEAs). By participating in this program you will learn how to make healthier food choices, plan low-cost meals, stretch your food dollars, prepare new foods, read food labels, and more. If you are interested in participating in this free nutrition program, please contact Lori Evans, Nutrition Education Assistant with the OSU Community Nutrition Education Programs. The office is located at the Kay County OSU Extension office, 201 S. Main St., Newkirk, Oklahoma 74647. You may call the office at 580-362-2200 or email lori.evans@okstate.edu.

Oklahoma State University, in compliance with Title VI and VII of the Civil Rights Act of 1964, Executive Order 11246 as amended, Title IX of the Education Amendments of 1972, Americans with Disabilities Act of 1990, and other federal laws and regulations, does not discriminate on the basis of race, color, national origin, gender, age, religion, disability, or status as a veteran in any of its policies, practices or procedures. This includes but is not limited to admissions, employment, financial aid, and educational services.