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Asparagus-Chicken Quiche

Source: Cooking at a Glance - Pies & Pastries
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Rating: 4   Reviews: 4 See Reviews
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Active Time:  20 Minutes
Total Time:  1 Hour 30 Minutes
  Makes 6 servings
Quiche is always a good choice for the centerpiece of a brunch or luncheon. To save time, make the pie crust dough the day before; cover and refrigerate it until needed.
6 asparagus spears
Pastry for Single-Crust Pie
2 tablespoons snipped fresh chives or green onion tops
3 beaten eggs
1 1/2 cups milk
1/8 teaspoon salt
1/8 teaspoon pepper
1/2 cup chopped cooked chicken or turkey
4 slices bacon, crisp-cooked, drained, and crumbled
1 1/2 cups shredded cheddar cheese (6 ounces)
1 tablespoon all-purpose flour
Other necessary recipes:
Basic Pie Pastry
Asparagus-Chicken Quiche Recipe at
Wash asparagus; break off woody bases (spears should be about 4 1/2 inches long). Cook asparagus spears in boiling water for 5 minutes; drain and set aside.

Prepare pastry as directed, except stir in chives or green onions with the flour and salt. Roll out dough to a 13-inch circle. Ease pastry into a 10-by-1-inch quiche dish; trim edge. Line unpricked pastry shell with a double thickness of heavy-duty aluminum foil. Bake in a preheated 450 degrees F oven for 8 minutes. Remove foil and bake for 4 to 5 minutes more, or till pastry is set and dry. Remove from oven. Reduce oven temperature to 325 degrees F.

Meanwhile, in a large mixing bowl stir together eggs, milk, salt, and pepper. Stir in chicken or turkey and bacon. In a medium mixing bowl toss together cheese and flour. Sprinkle cheese mixture over bottom of hot pastry shell. Carefully pour egg mixture into pastry shell. Arrange asparagus in spoke or fan pattern on top of the egg mixture. Bake in the 325 degrees F oven for 55 to 60 minutes, or till a knife inserted near the center comes out clean. Let stand 10 to 15 minutes before cutting into wedges.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Makes 6 servings
Calories: 489
Fat. Total: 34g
Fiber: 1g
Carbohydrates, Total: 25g
Sodium: 502mg
% Cal. from Fat: 63%
Cholesterol: 160mg
Protein: 20g
Spotlight Recipe Review See all 4 reviews »

Rating: 5
by: Marie, MD Reviewed: 12/14/2006
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