Asparagus Chicken Quiche

Asparagus Chicken Quiche

10
dhyana 0

"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

1 h 5 m servings 418 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 418 kcal
  • 21%
  • Fat:
  • 26.4 g
  • 41%
  • Carbs:
  • 21.3g
  • 7%
  • Protein:
  • 24.9 g
  • 50%
  • Cholesterol:
  • 211 mg
  • 70%
  • Sodium:
  • 530 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

10

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...

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 ...

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...

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 ...

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 wate...

Attention: the recipe calls for way too much filling, I actually attempted to stuff it all into one pie crust (9" deep dish) and it made a huge mess because about 2 1/2 eggs spilled either on th...