A delightful quiche featuring chicken, fresh vegetables, and a creamy cheese filling, perfect for any meal.
Place the unbaked pie crust into a pie pan and set it aside.
Ensure the crust is evenly pressed into the pan for a uniform bake.
Heat half the butter in a skillet over medium heat, add diced chicken, season with half the salt and pepper, and cook until golden brown. Remove and set aside.
Cut the chicken into even pieces for consistent cooking.
In the same skillet, melt the remaining butter, add chopped onions and mushrooms, and cook until caramelized. Remove and set aside.
Stir occasionally to prevent burning and ensure even caramelization.
Lightly steam the broccoli and spinach, then combine with the cooked chicken, onions, and mushrooms in a bowl.
Drain any excess water from the spinach to avoid a soggy filling.
In a mixing bowl, whisk together the cream cheese, egg yolks, milk, and remaining salt and pepper until smooth.
Bring the cream cheese to room temperature for easier mixing.
Spread the filling mixture into the pie crust, pour the custard over it, and sprinkle with grated parmesan cheese.
Gently tap the pan to distribute the custard evenly.
Bake in a preheated oven at 375°F for 40-45 minutes until the top is golden and the filling is set.
Check for doneness by inserting a knife into the center; it should come out clean.
Let the quiche cool for 10 minutes before slicing and serving.
Cooling allows the filling to set, making it easier to slice.
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