CHICKEN-ASIAGO-SPINACH QUICHE

Chicken-Asiago-Spinach Quiche image

Provided by ratherbeswimmin

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 15

1 pillsbury refrigerated pie crust, softened as directed on box
2 tablespoons vegetable oil
1/2 teaspoon finely chopped garlic
1 medium onion, chopped (1/2 cup)
1/2 cup cooked crumbled bacon or 1/2 cup real bacon, pieces
1 cup chopped cooked chicken
1 (9 ounce) package frozen spinach, thawed, squeezed to drain and chopped
1 (8 ounce) container sour cream
1/4 teaspoon salt (to taste)
1/4 teaspoon garlic powder
1/8 teaspoon pepper (to taste)
2 cups shredded sharp cheddar cheese
1 1/2 cups shredded asiago cheese
3 large eggs
1/2 cup whipping cream

Steps:

Heat oven to 375°; unroll pie crust and press firmly against bottom and side of a 9-inch regular or 9 ½ inch deep glass pie plate; flute edges as desired.
Prick bottom of crust several times with fork; bake 10 minutes; cool.
Meanwhile, in a large skillet, heat oil over medium heat; add in garlic and onion; cook 2-3 minutes, stirring occasionally, until onion is tender.
Decrease heat, stir in bacon, chicken, and spinach; toss to combine.
Remove from heat; transfer mixture to a bowl.
To the mixture in bowl--stir in sour cream, salt, garlic powder, and pepper until well blended; stir in cheeses.
In a small bowl, beat eggs and whipping cream with a fork or wire whisk until well blended; gently fold into spinach mixture until well blended; pour filling over pie crust.
Bake 15 minutes; cover crust edge with foil; bake 20-25 minutes or until center is set and edge of crust is golden brown; let stand 15 minutes before serving.