Quiche is an ideal breakfast, brunch or even dinner dish. (I usually make these two or even three at a time...you can easily reheat leftovers in the microwave, warming one slice at a time for about 3/4 of a minute.) I use frozen 9-inch pie shells; if you let them defrost slightly and pull the foil pan away gently, you can set the shell into a decorative baking dish and maintain the illusion that you made fresh pastry (!). This recipe is hearty, beautiful and makes the house smell heavenly when it's cooking.

Quiche Elaine

1 unbaked 9" pie shell
1/2 cup (4 ounces) diced raw chicken breast
3 Tablespoons slivered almonds
2/3 cup chopped broccoli
1/3 cup chopped carrot
1 and 1/2 cup grated Gruyere or Swiss cheese
3 eggs, slightly beaten
1 and 1/2 cups whole milk (2% gets too runny!)
salt and pepper to taste
3 Tablespoons grated Parmesan cheese

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, milk, salt and pepper. Pour the egg mixture carefully over the cheese. Sprinkle the top with the Parmesan cheese. Bake in a 375 degree oven for 30-35 minutes. Allow to stand 10 minutes before slicing so that the quiche can "set up". Note: I always put a cookie sheet under this in the oven to catch overflow...saves on oven cleaning!