Recipe by dhyana
"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."
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fresh asparagus, trimmed and cut into 1/2-inch pieces
ground white pepper to taste
green (mild) hot pepper sauce (such as Tabasco®)
diced cooked rotisserie chicken
shredded Swiss cheese
shredded Monterey Jack cheese
sliced fresh mushrooms
green onions, chopped
unbaked 9-inch pie crust
fresh asparagus, trimmed
cherry tomatoes, quartered
Slight modifications - did not have exact cheeses so used cheddar jack in place of Monterrey jack and provolone in place of Swiss. Turned out great!
Thank's for sharing !!! I had to leave out the hot
sauce .( it doesn't like me !) I alway's peel my
stem's so I do not get all that string from the stem's. We All Loved IT!!! I am going to make it over and over !! My friend's asked how I made it !! So, of course I told them !! I have two Chicken's, and grow my own herb's . KUDOS!!!!!
This is delicious. I used all cheddar cheese because that's what I had in the frig, and I didn't use mushrooms because my husband doesn't like them, but I don't think you can mess this up. It's a very good recipe.
This was FANTASTIC! I used thin asparagus, fat-free half-and-half, and a frozen un-thawed pie crust. Delicious and beautiful. The tweens ate it with ZERO complaints (or compliments, to be honest. But who cares, right? They ate it!)
Love the chicken in the quiche, but overall not enough flavor to balance the asparagus with the chicken.
I used this recipe as a basis, since it was basically what I wanted. Since a lot of reviewers said it was too salty, I didn't use salt at all. I also didn't use the herbs listed...I just used the "Salad Elegance" spice mix from Penzey's, since I didn't have parsley. I also made it as individual tartlets rather than a large pie. (The filling (asparagus plus chicken cheese mix) would have easily made 6 - 7 tarts, but the egg mixture ran out at four. I'll mix up another batch of eggs to use with the remaining filling. ) Tartlets still took about 40 minutes to cook, so I imagine a larger quiche would have taken even longer to firm up. But it was VERY GOOD!
Very very good.. I used ham steak instead of the chicken. I cooked for an hour. Makes for a great Easter brunch.
I will start off by saying this is an extremely good pie, but there are a couple of problems with this recipe.
One, it's not very quiche-like. The middle isn't firm, it's actually kind of watery. I think it was all the extra fluid from the asparagus and the mushrooms. Despite 5 eggs, it's not very eggy? I would put this more in the realm of a pot pie than a quiche.
Two, the asparagus makes it hard to cut without having the filling fall out everywhere. This could be remedied by peeling the stems, but next time I will just dice them because I like the extra fiber.
Three, this recipe is a little salty, what with all the cheese. I may leave the salt out entirely next time.
I did make a few modifications. I left out the Monterrey Jack because this recipe was already insanely calorie dense and I figured one type of cheese would be enough. I'm glad I did because of the saltiness. I also left out the rotisserie chicken, instead using two chicken breasts cooked in just lemon juice and green onions for filling. This made it nicely tart which complimented the asparagus and cheese flavor. Overall I would definitely make this again. It is a really good pie, even if it's not a quiche.
* Percent Daily Values are based on a 2,000 calorie diet.
Asparagus Chicken Quiche
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 238
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