Herbed Chicken and Broccoli Quiche

 

1

box Pillsbury® refrigerated pie crusts, softened as directed on box

1

cup chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)

1

cup Green Giant® frozen chopped broccoli, thawed, drained

4

eggs

1 3/4

cups half-and-half

1/4

teaspoon salt

1/2

cup garlic-and-herb whipped cream cheese spread (from 8-oz container)

• 1 Heat oven to 400°F. In 9-inch glass pie plate, place pie crust as directed on box for One-Crust Filled Pie. Bake 8 to 10 minutes or until light golden brown.
• 2 Sprinkle chicken and broccoli in partially baked crust.
• 3 In medium bowl, beat eggs, half and half and salt with wire whisk until well blended. Pour into crust.
• 4 Drop cream cheese by teaspoonfuls into quiche. Cover crust edge with strips of foil to prevent excessive browning. Bake 10 minutes.
• 5 Reduce oven temperature to 300°F. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Remove foil; let stand 15 minutes before serving.