CHICKEN-ASPARAGUS QUICHE
Treat your guests to a tasty dinner with this cheesy quiche that's made with asparagus and chicken.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h45m
Yield 10
Number Of Ingredients 15
Steps:
- Heat oven to 425°F. In medium bowl, mix flour, 1 teaspoon salt and the oil with fork until moistened. Sprinkle with cold water, 1 tablespoon at a time, until all water is absorbed. Gather pastry into a ball. In ungreased 13x9-inch (3-quart) glass baking dish, press pastry in bottom and up sides to within 1/2 inch of top of dish. Bake 12 to 15 minutes or until golden brown.
- Meanwhile, in large bowl, beat eggs, sour cream, milk, onion, 1 teaspoon salt, the nutmeg and ground red pepper with wire whisk.
- In partially baked crust, evenly layer chicken, bell pepper, asparagus and cheese. Carefully pour egg mixture over top.
- Reduce oven temperature to 325°F. Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 10 minutes before serving.
Nutrition Facts : Calories 530, Carbohydrate 30 g, Cholesterol 235 mg, Fat 5, Fiber 2 g, Protein 26 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 5 g, TransFat 0 g
ASPARAGUS CHICKEN CLUB QUICHE
Make and share this Asparagus Chicken Club Quiche recipe from Food.com.
Provided by Dienia B.
Categories Breakfast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- cook bacon add onion and asparagus
- cook until almost soft.
- drain on paper towel
- crumble bacon
- mix egg and milk and cream and cheese
- add pepper and flour
- mix
- into pie shell add chicken asparagus and onion add crumbled bacon
- pour the egg mixture over
- put on baking sheet and bake 375 degrees 40 minutes or until done
- aussie temp was 180 degree c which they said was 360 here.
Nutrition Facts : Calories 376.1, Fat 27.2, SaturatedFat 11.8, Cholesterol 166.6, Sodium 472.8, Carbohydrate 20.5, Fiber 1.6, Sugar 0.5, Protein 12.5
CHICKEN ASPARAGUS QUICHE
Steps:
- 1. Place chicken over bottom of shell and arrange asparagus spears over chicken.
- 2. Sprinkle cheese evenly over asparagus.
- 3. Combine eggs, cream, salt and pepper; blend until light and frothy.
- 4. Pour gently over all.
- 5. Bake at 375 degrees for about 45 minutes, or until set and knife inserted near center comes out clean.
ROASTED ASPARAGUS AND SCALLION QUICHE
I've made many a spring quiche filled with asparagus and herbs, yet I'd never thought about roasting the asparagus instead of steaming it. But lately I've been buying thick stalks of asparagus, and all I want to do is roast it; roasting intensifies the flavor and the stalks become incredibly succulent, more so than when the asparagus is steamed. This quality isn't lost even when the sliced stalks are hidden inside a quiche.
Provided by Martha Rose Shulman
Categories main course
Time 1h
Yield 6 generous servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees. Line a baking sheet with parchment. Break off and discard woody ends of asparagus and place asparagus on the baking sheet. Drizzle on 1 tablespoon of the oil, add salt and pepper to taste and toss together with your hands until asparagus is thoroughly coated with oil. Place in oven and roast 12 minutes, or until tender and lightly browned in spots, turning asparagus halfway through. Remove asparagus from the oven and allow to cool until you can handle it. Slice into 1/2 to 3/4-inch pieces and place in a medium bowl.
- Turn oven down to 350 degrees. Heat oil in a medium skillet over medium heat and add scallions. Cook, stirring, until tender, about 5 minutes. Season to taste with salt and pepper. Remove from heat. Transfer to bowl with asparagus. Add tarragon and parsley and toss together.
- Beat together egg yolks and eggs in a medium bowl. Set tart pan on a baking sheet to allow for easy handling. Using a pastry brush, lightly brush the bottom of the crust with some of the beaten egg and place in oven for 5 minutes.
- Add salt (I use 1/2 teaspoon), pepper, and milk to remaining eggs and whisk together.
- Spread scallion and asparagus mixture in an even layer in the crust. Stir together cheeses and sprinkle evenly on top. Very slowly pour in egg custard over the filling. If your tart pan has low edges, you may not need all of it to fill the shell, and you want to keep the custard from spilling over. Place quiche, on baking sheet, in the oven and bake for 30 to 35 minutes, until set and just beginning to color on the top. Remove from oven and allow to sit for at least 10 minutes before serving. Serve hot, warm or room temperature.
Nutrition Facts : @context http, Calories 346, UnsaturatedFat 12 grams, Carbohydrate 26 grams, Fat 23 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 9 grams, Sodium 424 milligrams, Sugar 3 grams, TransFat 0 grams
JUNIOR LEAGUE - ASPARAGUS CHICKEN QUICHE
Make and share this Junior League - Asparagus Chicken Quiche recipe from Food.com.
Provided by JLofAustin
Categories Breakfast
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- For the Quiche, break off the woody ends of the asparagus spears; the spears should be approximately 4 ½ inches long. Cook the asparagus in boiling water in a saucepan for 5 minutes; drain.
- Prepare the pastry, adding the chives or green onion tops with the flour and salt. Roll the dough into a 13-inch circle on a lightly floured surface. Fit the pastry into a 10-inch quiche dish; trim the edge. Line the bottom with a double thickness of heavy-duty foil. Bake at 450 degrees for 8 minutes; discard the foil. Bake for 4 to 5 minutes longer or until set and dry. Remove from oven. Reduce the oven temperature to 325 degrees.
- Toss the cheese and flour in a bowl. Sprinkle over the hot pastry. Combine the eggs, milk, salt and pepper in a bowl and mix well. Stir in the chicken and bacon.
- Pour over the cheese mixture. Arrange the asparagus in a spoke or fan pattern over the top. Bake at 325 degrees for 55 to 60 minutes or until a knife inserted near the center comes out clean. Let stand for 10 to 15 minutes before serving.
- For the pastry, combine the flour, salt and sugar in a food processor. Add the butter gradually, processing constantly for 10 seconds or until crumbly. Add the ice water ½ teaspoons at a time, processing constantly until the dough forms a ball. Chill, covered with plastic wrap, for 1 hour.
- Roll the dough 1/8 inch thick between sheets of waxed paper. Cut the dough to fit twelve 2 to 3 inch tartlet cups. Fit the dough over the bottoms and up the sides of the cups. The pastry recipe makes enough pastry for two 8 to 10 inch tart or pie shells or one 2 crust pie.
Nutrition Facts : Calories 762, Fat 52, SaturatedFat 25.7, Cholesterol 209, Sodium 779, Carbohydrate 57, Fiber 2.9, Sugar 1.3, Protein 16.6
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