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I think the fact that it was one of only two dishes containing meat helped things along, but my fist venture into quiche making went over like white on rice. I made two (one with, one without pecans) and they went uh...quickly. Really quickly. Chicken, broccoli, asiago, cheddar and mozzarella cheeses, egg, a little bit of spicy brown mustard, pecans and pre-made pie shells.

Damn, it was good. I must say. I didn't know quiches were so easy to make.

Woohoo...daylight savings time turns back, we get an extra hour of sleep tonight. Though, I wish they'd do away with it altogether.

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[fuego.livejournal.com]

1 9-inch premade frozen pastry shell (make sure it's deep dish, it will be filled to the top of the shell)
2 eggs
one large boneless chicken breast cut into small chunks)
broccoli florets (I really have no clue how much I used of the broccoli...I'd estimate a cup.
1 cup of milk
1 cup shredded cheese (I used 1/3 each mozerella, asiago and mild cheddar though the original recipe said swiss)
1/4 cup chopped pecans (optional)
1 teaspoon brown mustard (I used spicy brown)
1 tablespoon all-purpose flour

-preheat oven to 325
-combine chicken, broccoli, cheese, half of the pecans and the flour in a bowl, then transfer it into the pastry shell
-combine milk, eggs and mustard in a bowl, wisk together til the eggs are beaten, then pour over the other ingredients.
-sprinkle remaining pecans on top, and additional cheese if desired

-bake at 325 for 50 minutes.

So easy. The longest part of the preparation was cutting up the chicken and broccoli.

I plan to try this again in the not-too-distant future with sauteed bell peppers, herbs, sundried tomatoes and maybe some sausage or something like that