Asparagus Chicken Quiche

Ingredients

• Servings: 1
• 1 pound fresh asparagus, trimmed and cut into 1/2-inch pieces
• 5 eggs
• 1/2 cup half-and-half
• 1 tablespoon dried parsley
• 1/2 teaspoon salt
• ground white pepper to taste
• 1/4 teaspoon green (mild) hot pepper sauce (such as tabasco®)
• 2 cups diced cooked rotisserie chicken
• 1 cup shredded swiss cheese
• 1/2 cup shredded monterey jack cheese
• 1/2 cup sliced fresh mushrooms
• 4 green onions, chopped
• 2 teaspoons all-purpose flour
• 1 unbaked 9-inch pie crust
• 3 spears fresh asparagus, trimmed
• 1/4 cup cherry tomatoes, quartered (optional)

Recipe

Preparation Time: 25 mins Cook Time: 40 mins Ready Time: 1 hr 5 mins


• preheat oven to 375 degrees f (190 degrees c).
• 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.
• beat eggs, half-and-half, parsley, salt, white pepper, and green hot sauce in a bowl until smooth.
• stir together cooked chicken, swiss cheese, monterey jack cheese, mushrooms, and green onions in a bowl; mix in flour.
• line a 9-inch pie dish with pie crust.
• spread about half of the cooked asparagus over the bottom of the crust.
• spread about half of the chicken mixture over the asparagus.
• repeat layers of asparagus and chicken mixture.
• gently pour the egg mixture over the layers.
• arrange 3 asparagus spears decoratively on top of the quiche.
• 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.
• sprinkle quiche with cherry tomatoes, if desired.