ASPARAGUS CHICKEN QUICHE

Asparagus Chicken Quiche image

This tasty quiche is the perfect way to use up leftover chicken and provides plenty of fresh veggies to make it an easy one-dish meal. Chopped fresh tomatoes sprinkled over the top add just the right zing.

Provided by Dhyana

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 1h5m

Yield 6

Number Of Ingredients 16

Ingredients

1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
5 eggs
½ cup half-and-half
1 tablespoon dried parsley
½ teaspoon salt
ground white pepper to taste
¼ teaspoon green (mild) hot pepper sauce (such as Tabasco®)
2 cups diced cooked rotisserie chicken
1 cup shredded Swiss cheese
½ cup shredded Monterey Jack cheese
½ cup sliced fresh mushrooms
4 green onions, chopped
2 teaspoons all-purpose flour
1 unbaked 9-inch pie crust
3 spears fresh asparagus, trimmed
¼ cup cherry tomatoes, quartered

Steps:

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.

Nutrition Facts : Calories 418 calories, Carbohydrate 21.3 g, Cholesterol 210.7 mg, Fat 26.4 g, Fiber 3.4 g, Protein 24.9 g, SaturatedFat 10.8 g, Sodium 530.3 mg, Sugar 2.6 g