CHICKEN-ASPARAGUS QUICHE
Treat your guests to a tasty dinner with this cheesy quiche that's made with asparagus and chicken.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h45m
Yield 10
Number Of Ingredients 15
Steps:
- Heat oven to 425°F. In medium bowl, mix flour, 1 teaspoon salt and the oil with fork until moistened. Sprinkle with cold water, 1 tablespoon at a time, until all water is absorbed. Gather pastry into a ball. In ungreased 13x9-inch (3-quart) glass baking dish, press pastry in bottom and up sides to within 1/2 inch of top of dish. Bake 12 to 15 minutes or until golden brown.
- Meanwhile, in large bowl, beat eggs, sour cream, milk, onion, 1 teaspoon salt, the nutmeg and ground red pepper with wire whisk.
- In partially baked crust, evenly layer chicken, bell pepper, asparagus and cheese. Carefully pour egg mixture over top.
- Reduce oven temperature to 325°F. Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 10 minutes before serving.
Nutrition Facts : Calories 530, Carbohydrate 30 g, Cholesterol 235 mg, Fat 5, Fiber 2 g, Protein 26 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 5 g, TransFat 0 g
ASPARAGUS QUICHE
A delectable combination of ingredients that result in a tasty quiche dish.
Provided by Michele O'Sullivan
Categories Breakfast and Brunch Eggs Quiche
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place asparagus in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes. Drain and cool.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- Brush pie shells with beaten egg white. Sprinkle crumbled bacon and chopped asparagus into pie shells.
- In a bowl, beat together eggs, cream, nutmeg, salt and pepper. Sprinkle Swiss cheese over bacon and asparagus. Pour egg mixture on top of cheese.
- Bake uncovered in preheated oven until firm, about 35 to 40 minutes. Let cool to room temperature before serving.
Nutrition Facts : Calories 334.1 calories, Carbohydrate 12.4 g, Cholesterol 105.6 mg, Fat 26.3 g, Fiber 0.9 g, Protein 12.4 g, SaturatedFat 10.2 g, Sodium 383.1 mg, Sugar 0.9 g
JUNIOR LEAGUE - ASPARAGUS CHICKEN QUICHE
Make and share this Junior League - Asparagus Chicken Quiche recipe from Food.com.
Provided by JLofAustin
Categories Breakfast
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- For the Quiche, break off the woody ends of the asparagus spears; the spears should be approximately 4 ½ inches long. Cook the asparagus in boiling water in a saucepan for 5 minutes; drain.
- Prepare the pastry, adding the chives or green onion tops with the flour and salt. Roll the dough into a 13-inch circle on a lightly floured surface. Fit the pastry into a 10-inch quiche dish; trim the edge. Line the bottom with a double thickness of heavy-duty foil. Bake at 450 degrees for 8 minutes; discard the foil. Bake for 4 to 5 minutes longer or until set and dry. Remove from oven. Reduce the oven temperature to 325 degrees.
- Toss the cheese and flour in a bowl. Sprinkle over the hot pastry. Combine the eggs, milk, salt and pepper in a bowl and mix well. Stir in the chicken and bacon.
- Pour over the cheese mixture. Arrange the asparagus in a spoke or fan pattern over the top. Bake at 325 degrees for 55 to 60 minutes or until a knife inserted near the center comes out clean. Let stand for 10 to 15 minutes before serving.
- For the pastry, combine the flour, salt and sugar in a food processor. Add the butter gradually, processing constantly for 10 seconds or until crumbly. Add the ice water ½ teaspoons at a time, processing constantly until the dough forms a ball. Chill, covered with plastic wrap, for 1 hour.
- Roll the dough 1/8 inch thick between sheets of waxed paper. Cut the dough to fit twelve 2 to 3 inch tartlet cups. Fit the dough over the bottoms and up the sides of the cups. The pastry recipe makes enough pastry for two 8 to 10 inch tart or pie shells or one 2 crust pie.
Nutrition Facts : Calories 762, Fat 52, SaturatedFat 25.7, Cholesterol 209, Sodium 779, Carbohydrate 57, Fiber 2.9, Sugar 1.3, Protein 16.6
ASPARAGUS AND PARMESAN QUICHE
Quiche has been a long time favorite main course of mine!! I love it for its ease, versatility and great taste. This is fantastic served with a tomato salad!!
Provided by Chef mariajane
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Place pie crust on a baking sheet. Brush inside with mustard. Pat asparagus dry and arrange evenly over bottom of crust; sprinkle with cheese.
- In a bowl, whisk eggs until slightly foamy; whisk in milk, pepper, hot pepper sauce and dill until blended. Pour over asparagus and cheese.
- Bake for about 40 minutes or until filling is puffed and set and a knife inserted in the center comes out clean. Let rest for 10 minutes before serving.
- COOKING TIP: You can use fresh asparagus and blanch for 2 minutes in a large pot of boiling salted water, just until bright green, then drain and rinse under cold water, or purchase frozen asparagus spears and just let them thaw. Choose medium-thick spears for the best results.
- FOR THE ADVENTUROUS: add 2 oz of smoked salmon, chopped or 1/2 cup chopped cooked shrimp or crab with the asparagus.
CHICKEN ASPARAGUS QUICHE
Steps:
- 1. Place chicken over bottom of shell and arrange asparagus spears over chicken.
- 2. Sprinkle cheese evenly over asparagus.
- 3. Combine eggs, cream, salt and pepper; blend until light and frothy.
- 4. Pour gently over all.
- 5. Bake at 375 degrees for about 45 minutes, or until set and knife inserted near center comes out clean.
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CHICKEN & ASPARAGUS QUICHE RECIPE | MYRECIPES
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- 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.
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