Chicken and Asparagus Quiche

1 pound asparagus, trimmed and
cut into 1/2-inch pieces

5 eggs

1/2 cup milk

1 tablespoon dried parsley

1/2 teaspoon salt

ground white pepper to taste

1/4 teaspoon green mild hot sauce

2 cups diced cooked chicken

1 cup shredded Swiss cheese

1/2 cup shredded pepper Jack cheese

1/2 cup sliced fresh mushrooms

4 green onions, chopped

2 teaspoons flour

1 unbaked 9-inch pie crust

3 spears asparagus, trimmed

1/4 cup diced tomatoes
Preheat oven to 375 degrees
Place 1 pound of asparagus into large frying pan, cover, with water and boil until just tender, 4 to 6 minutes.
Drain asparagus and set aside.
Beat eggs, milk, parsley, salt, pepper, and green hot sauce in a bowl until smooth.
Stir together cooked chicken, Swiss cheese, pepper Jack cheese, mushrooms, and green onions in a bowl; mix in flour.
Line a 9-inch pie dish with pie crust.
Spread half of the asparagus over the crust.
Spread half of the chicken mixture over the asparagus.
Repeat layers of asparagus and chicken.
Pour the egg mixture over the layers.
Place 3 asparagus spears on top of the quiche.
Bake 40 to 50 minutes.
Sprinkle quiche with diced tomatoes.
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