Chicken broccoli cheddar quiche w/ polenta crust

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 246.1
  • Total Fat: 5.6 g
  • Cholesterol: 133.6 mg
  • Sodium: 203.3 mg
  • Total Carbs: 28.0 g
  • Dietary Fiber: 3.2 g
  • Protein: 21.2 g

View full nutritional breakdown of Chicken broccoli cheddar quiche w/ polenta crust calories by ingredient
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This is a great brunch recipe, and you get all four food groups for the calories. This is a great brunch recipe, and you get all four food groups for the calories.
Number of Servings: 6


    Broccoli, frozen, .5 package (10 oz) , thawed
    Lowfat Cheddar Cheese, 1 cup, shredded
    Onions, raw, .5 medium (2-1/2" dia)
    Chicken Breast, no skin, 1 breast, bone and skin removed, cooked, and diced small
    Yellow Cornmeal, 1.5 cup - or prepared polenta
    Egg, fresh, 3 large
    Milk, nonfat, 0.75 cup
    1/2 tsp. dry mustard
    1/2 tsp. dry thyme
    1/4 tsp. turmeric
    salt and pepper to taste


Prepare coarse cornmeal- boil 3 cups of water, and add 1 cup coarse yellow cornmeal, stirring constantly until the cornmeal is thick and pulls away from the sides, between 20 and 50 minutes. I have a recipe for making polenta in the microwave, that is super easy and tasty. If you'd like it, email me, and I will reply. [It is from a cookbook, so I can't post it]

Preheat oven to 400F.
Using whatever pie tin or round casserole you have, scoop the polenta and drop it into the baking pan. Spread it across the bottom and up the sides. Bake in oven for 20 minutes or until crust develops a golden brown color and is crisp.

Reduce heat to 375F.
In a small frying pan, saute the onion in water or chicken broth until opaque. Layer the onion, cheese, broccoli, and chicken into the baking dish. In a mixing bowl, scramble 3 eggs with the milk and spices and pour over the chicken mixture. Bake in a 375F oven for 30-40 minutes or until set, with the top a light golden brown.

Number of Servings: 6

Recipe submitted by SparkPeople user FTCMOM.

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