Chicken and Asparagus Quiche (TNT)

View previous topic View next topic Go down

Chicken and Asparagus Quiche (TNT)

Post by pstarkoski on Sun Jun 02, 2013 12:26 am


Hi...
This is a wonderful quiche to make for a ladies brunch or luncheon. I served it for dinner and it is just wonderful!!
This recipe makes two quiches. Just make half of the recipe if you only want one. For the egg mixture (for one quiche), I used 2 eggs, beaten, 1/2 cup half & half, 1/2 tsp. of dry mustard, and salt & pepper to taste.
Enjoy!
hugs,
peg




Chicken & Asparagus Quiche

Enjoy this recipe from The Christmas Table.

Submitted by: Melissa Knight from Athens, AL

2 9-inch pie crusts
2 T. butter
2 T. olive oil
1 T. garlic, minced
1 onion, chopped
1 bunch asparagus, trimmed and cut into 1-inch pieces
2 boneless, skinless chicken breasts, diced
3 eggs, beaten
1 c. half-and-half
1 t. dry mustard
salt and pepper to taste
2 c. shredded Monterey Jack cheese, divided


Place pie crusts in two 9" pie plates; bake at 450 degrees for 10 to 12 minutes, until lightly golden. Meanwhile, in a large skillet, melt butter and olive oil over medium heat. Sauté garlic, onion and asparagus for 5 to 7 minutes, until asparagus is crisp-tender. With a slotted spoon, remove vegetables from skillet, leaving as much of the butter mixture as possible. Add chicken to skillet; sauté for 7 to 8 minutes, until fully cooked. Remove skillet from heat. In a bowl, whisk together remaining ingredients except cheeses. Sprinkle 1/2 cup cheese in each pie crust. Layer half the chicken in each crust, followed by half the veggies and half the egg mixture. Top with remaining cheese. Bake, uncovered, at 375 degrees for 30 to 35 minutes. Makes 2 quiches; each serves 4 to 6.


Recipe source: Gooseberry Patch The Christmas Table Cookbook

http://www2.gooseberrypatch.com/gooseberry/recipe.nsf/55e548eeef8c89b9852568d4004c5ffe/60BC024660773FB6852579EB0048226D


Peg's Note: This recipe makes two quiches. Just make half of the recipe if you only want one. For the egg mixture (for one quiche), I used 2 eggs, beaten, 1/2 cup half & half, 1/2 tsp. of dry mustard, and salt & pepper to taste.

_________________
hugs,
peg

pstarkoski
Admin
Admin

Female
Number of posts : 12240
Age : 70
Location : Boynton Beach, florida
Job/hobbies : crafts and cooking
Registration date : 2008-12-13

Back to top Go down

View previous topic View next topic Back to top

- Similar topics

 
Permissions in this forum:
You cannot reply to topics in this forum