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.
Preparation Time
25 mins
Cooking Time
40 mins
Total Time
1 hr 5 mins
Calories
418 Calories
Recipe Instructions
Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 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.
Step 3
Beat eggs, half-and-half, parsley, salt, white pepper, and green hot sauce in a bowl until smooth.
Step 4
Stir together cooked chicken, Swiss cheese, Monterey Jack cheese, mushrooms, and green onions in a bowl; mix in flour.
Step 5
Line a 9-inch pie dish with pie crust.
Step 6
Spread about half of the cooked asparagus over the bottom of the crust.
Step 7
Spread about half of the chicken mixture over the asparagus.
Step 8
Repeat layers of asparagus and chicken mixture.
Step 9
Gently pour the egg mixture over the layers.
Step 10
Arrange 3 asparagus spears decoratively on top of the quiche.
Step 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.
Step 12
Sprinkle quiche with cherry tomatoes, if desired.
Ingredients
½ teaspoon salt
5 eggs
2 teaspoons all-purpose flour
1 cup shredded Swiss cheese
1 tablespoon dried parsley
½ cup shredded Monterey Jack cheese
4 green onions, chopped
½ cup half-and-half
½ cup sliced fresh mushrooms
ground white pepper to taste
2 cups diced cooked rotisserie chicken
1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
1 unbaked 9-inch pie crust
¼ teaspoon green (mild) hot pepper sauce (such as Tabasco®)
