Chicken and Asparagus Quiche


1 pound asparagus, trimmed and
cut into 1/2" 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" pie crust

3 spears asparagus, trimmed

Preheat your 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, then mix in the flour.

Line a 9" pie dish with a 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 your quiche for 40 to 50 minutes. Enjoy!
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