- 1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
- 5 eggs
- 1/2 cup half-and-half
- 1 tablespoon dried parsley
- 1/2 teaspoon salt
- ground white pepper to taste
- 1/4 teaspoon green (mild) hot pepper sauce (such as Tabasco®)
- 2 cups diced cooked rotisserie chicken
- 1 cup shredded Swiss cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup sliced fresh mushrooms
- 4 green onions, chopped
- 2 teaspoons all-purpose flour
- 1 unbaked 9-inch pie crust
- 3 spears fresh asparagus, trimmed
- 1/4 cup cherry tomatoes, quartered (optional)
- Preheat oven to 375 degrees F (190 degrees C).
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Place 1 pound of asparagus into the steamer insert, cover, and steam until just tender, 4 to 6 minutes. Drain asparagus and set aside.
- Beat eggs, half-and-half, parsley, salt, white pepper, and green hot sauce in a bowl until smooth.
- Stir together cooked chicken, Swiss cheese, Monterey Jack cheese, mushrooms, and green onions in a bowl; mix in flour.
- Line a 9-inch pie dish with pie crust.
- Spread about half of the cooked asparagus over the bottom of the crust.
- Spread about half of the chicken mixture over the asparagus.
- Repeat layers of asparagus and chicken mixture.
- Gently pour the egg mixture over the layers.
- Arrange 3 asparagus spears decoratively on top of the quiche.
- Bake in the preheated oven until the filling is slightly puffed and lightly browned and a toothpick inserted into the center of the quiche comes out clean, 40 to 50 minutes.
- Sprinkle quiche with cherry tomatoes, if desired.
04/09/2018
recipepes.com
Asparagus Chicken Quiche, recipe
PT15M
PT1H
5
455 calories
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