Azalea Inn's Chicken Broccoli Quiche

Teresa Scott Jacobson and Joey

The "Gardens" of Azalea Inn and Gardens in Savannah includes vegetables and fruit as well as flowers and owner/innkeeper Teresa Scott Jacobson makes sure her guests share in the bounty.

The first night I met her she had turned a breakfast favorite, Chicken Broccoli Quiche, into an hors d'oeuvre by using tartlet-sized shells. You can, too.

Azalea Inn and Gardens Chicken Broccoli Quiche

Serves 8

1 unbaked 9-inch pie shell
1/2 cup (4 ounces) diced raw chicken breast (cut when frozen)
3 TBS. slivered almonds
2/3 cup chopped broccoli
1/3 cup grated carrot
1 1/2 cup grated Gruyere or Swiss cheese
3 eggs, slightly beaten
1 1/2 cup heavy cream
salt and pepper to taste
3 TBS. grated Parmesan cheese

Chop chicken, almonds, broccoli and carrot. Mix, cover and refrigerate.

In the bottom of the pie shell, place the chicken, almonds, broccoli and carrot. Sprinkle with the Gruyere cheese.

In a medium bowl, combine the eggs, cream, salt and pepper. Pour the egg mixture carefully over the cheese. Sprinkle the top with Parmesan cheese.

Bake in a 375-degree F oven for 45-55 minutes on top of a cookie sheet. Allow to stand 10 minutes and "set up" before slicing.