Broccoli and Chicken Quiche

As a Foobuzz Publisher I received a coupon for a free carton of these fancy shmancy Eggland Eggs...

Actually they're pretty affordable, but they're chalked full of all the good stuff.  Besides having cute little stamps, they also kick ordinary eggs' trash in a number of ways.  Eggland's Best eggs have:

• 25% less Saturated Fat
• 35% more Lutein
• 10 times more Vitamin E
• 3 Times more Vitamin B12
• 2 Times more Vitamin D
• 115 mg of Omega 3- double the amount in ordinary eggs
• 10% of the daily recommended intake of folic acid

That's a lot of nutrition folks.  I was thinking of making my Mom's Cinnamon Rolls with these bad boys, but as I was pondering their nutritional value, I decided to make something healthy:  QUICHE.  I first started liking quiche when I lived in Uruguay.  They know how to make everything the right way down there.  Probably because they use animal fat.  No wonder I gained 5 pounds when I lived next store to a panaderia.

Uruguay + Panaderias + Dulce de Leche = Heaven.  Anyways, on to my quiche recipe...This isn't Uruguayan and it doesn't contain animal fat, but it is pretty dang good for being healthy.

Broccoli and Chicken Quiche
Inspired by "The New Rules of Lifting for Women"

• 2 cups wheat bread, torin into small pieces
• 1 1/2 tsp. olive oil
• 2 T. water
• 5 large Eggland's Best eggs
• 1 tsp. minced garlic (I buy a big jar at Walmart)
• 1/3 cup onion, diced
• 3/4 cup evaporated milk
• 1/4 cup nonfat plain yogurt
• kosher salt, to taste
• nutmeg, to taste
• pepper, to taste
• 1 chicken breast, shredded (Season to taste when cooking)
• 2 cups cooked broccoli, chopped into 1-inch pieces
• 3/4 cup monterey-jack cheese, shredded.

Directions:

1.  Preheat oven to 350 degrees F.  Grease pie dish with olive oil.
2.  Place bread pieces, olive oil, and water in blender or food processor.  (My Ninja does the job right.)  Blend until your bread kind of looks like dirt.
3.  Press dirt, I mean bread mixture, into the bottom of your pie plate.  (This should look like a crust.)  Bake for about 12 minutes or until lightly browned.
4.  Cook chicken breast with onions and garlic.  Remove and shred chicken breast.
5.  Whisk together eggs, cooked garlic and onion, evaporated milk, plain yogurt, salt, nutmeg, and pepper.
6.  Place shredded chicken and broccoli pieces on bread crust in pie plate. 
7.  Pour mixture over chicken and broccoli and sprinkle with Monterey Jack Cheese.  Bake for 40 minutes.  Let rest for 10.  Serve immediately.  

Enjoy!