Asparagus Chicken Quiche Recipe - Allrecipes.com
Asparagus Chicken Quiche Recipe
  • READY IN ABOUT hrs

Asparagus Chicken Quiche

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 9-inch quiche Change Servings
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  • PREP

    25 mins
  • COOK

    40 mins
  • READY IN

    1 hr 5 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. Beat eggs, half-and-half, parsley, salt, white pepper, and green hot sauce in a bowl until smooth.
  4. Stir together cooked chicken, Swiss cheese, Monterey Jack cheese, mushrooms, and green onions in a bowl; mix in flour.
  5. Line a 9-inch pie dish with pie crust.
  6. Spread about half of the cooked asparagus over the bottom of the crust.
  7. Spread about half of the chicken mixture over the asparagus.
  8. Repeat layers of asparagus and chicken mixture.
  9. Gently pour the egg mixture over the layers.
  10. Arrange 3 asparagus spears decoratively on top of the quiche.
  11. 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.
  12. Sprinkle quiche with cherry tomatoes, if desired.
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Reviews More Reviews

Apr 22, 2012

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!

 
Feb 20, 2012

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!!!!!

 

11 Ratings

Nov 16, 2012

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.

 
Mar 01, 2014

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!)

 
Dec 27, 2013

Love the chicken in the quiche, but overall not enough flavor to balance the asparagus with the chicken.

 
May 10, 2013

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!

 
Mar 28, 2013

Very very good.. I used ham steak instead of the chicken. I cooked for an hour. Makes for a great Easter brunch.

 
Feb 04, 2013

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.

 

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Nutrition

  • Calories
  • 418 kcal
  • 21%
  • Carbohydrates
  • 21.3 g
  • 7%
  • Cholesterol
  • 232 mg
  • 77%
  • Fat
  • 26.4 g
  • 41%
  • Fiber
  • 3.4 g
  • 13%
  • Protein
  • 24.9 g
  • 50%
  • Sodium
  • 530 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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