Tuesday, May 8, 2012
Asparagus Chicken Quiche
I adapted this recipe from the Junior League of Austin "Austin Entertains" cookbook. For optimal quickness I used ready refrigerated pie crust, pre-shredded cheese and rotisserie chicken. This was super easy to make, but looked quite impressive on the plate! Would be great at a ladies' luncheon or as a savory dish at a brunch. I served it to my family for dinner tonight and it got a thumbs up from everyone (even my husband who usually scoffs at quiche). Enjoy!
1 bunch of asparagus, woody ends cut off
1 ready refrigerated pie crust (I like Pillsbury's)
2 cups shredded Cheddar cheese
1 Tbl flour
1 tsp ground mustard (optional)
4 eggs, beaten
4 green onions, sliced
1/2 cup milk
1/8 tsp salt
1/8 tsp pepper
1/2 cup cooked chicken, chopped finely
4 slices of crisp-cooked bacon, crumbled
Preheat oven to 450F (you will reduce cooking temp after pre-cooking crust)
Cook trimmed asparagus in boiling water in a saucepan for 4 minutes; drain and set aside.
Fit the pie crust into a 10-inch pie dish. When the crust begins to cook in the oven it will slide down, so try to pull it up against the sides as high as you can. Cover the pie crust with heavy duty foil. Bake at 450F for 8 minutes; discard the foil. Bake for an additional 4 minutes and remove from oven. Reduce oven temperature to 325F.
Toss the shredded cheese, flour and ground mustard (if using) in a bowl. Sprinkle the cheese mixture over the hot pie crust fresh out of the oven.
In another bowl combine the eggs, sliced green onions, milk, salt and pepper; whisk. Stir in the finely chopped chicken and crumbled bacon. Pour the egg mixture over the cheese mixture. Arrange the asparagus in a spoke pattern over the top. Bake at 325F for 55 to 60 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.