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.
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
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.
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