Springtime Quiche
Antiquity Rose in Excelsior, Minnesota.
Servings: 6
Ingredients
Crust
- 1 cup flour
- ¼ teaspoon salt
- ⅓ cup butter
- 2 tablespoons fresh chives, chopped
- 2 tablespoons cold water
Filling
- 2 cups cheddar cheese, shredded
- 1 cup cooked chicken, shredded
- 6 slices crisp cooked bacon, cut into pieces
- ¼ pound fresh asparagus
- 1½ cups half and half
- 4 eggs, slightly beaten
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Combine flour and salt; cut in butter until crumbly. Stir in chives and water. (Dough will be crumbly) Shape into a ball. On a lightly floured surface, roll dough into a 12-inch circle that is ⅛ -inch thick. Ease into a 10-inch quiche pan, pressing firmly against bottom and edges. Flute edges.
- Spread shredded cheese over the bottom of the crust; top with chicken. Sprinkle bacon over chicken. Place asparagus spears in a spoke pattern on top of bacon.
- In a small bowl, stir together the remaining filling ingredients. Gently pour over meat and asparagus in a quiche pan. Bake at 400° for 40-45 minutes or until golden brown and set in the center. Let stand for 10 minutes before serving.
