Pastry: 2 cups wholewheat flour
1/2 cup shortening
1/2 teaspoon salt
3 tablespoons cold water
1/2 teaspoon poultry seasoning
Filling:
1 cup cooked chicken, diced
2 tablespoons butter
1/2 cup almonds, sliced
3 eggs, lightly beaten
1/2 cup 18% cream
10 ounce package chopped broccoli, defrosted
1 cup Swiss cheese, grated
2 tablespoons flour
1/2 teaspoon salt
Pinch pepper

Preparation Instructions:

Pastry: Make the pastry in the usual way and work into a single ball. Roll out the pastry and line a 9 inch pie plate. Prick the pastry with a fork. Cook at 70% for 6 minutes or until the pastry is crisp, turning the plate halfway through the cooking time. Set aside.

Filling: Melt the butter, add the almonds and cook at 100% for 2 to 3 minutes to brown them. Mix the eggs and cream, add the remaining ingredients and pour the mixture into the cooked pastry shell. Cook at 50% for 8 minutes, turning the plate halfway through the cooking time. Turn the plate again and continue to cook at 50% until a slight froth appears on the surface of the quiche. Garnish with the roasted almonds, cover and allow to stand for 10 minutes before serving.

Per serving: 491 calories; 21.2 g protein.