Preheat oven to 180°C.
Line a 16cm quiche dish with the short crust pastry, trimming off any excess from the sides.
Prick the base a few times with a fork then allow to cool in the fridge.
Heat the oil in a frying pan and fry the chicken fillet strips until well browned.
Add the broccoli florets and KNORR Chicken Stock Pot to the pan and allow to fry for 5 minutes.
Remove from the pan and allow to cool.
Scatter the chicken and broccoli mixture over the base of the quiche.
In a bowl whisk together the milk, eggs and cheese.
Pour the filling into the base and bake in the oven for 35 minutes or until the filling has set.