Shelly's Recipe

ASPARAGUS-CHICKEN QUICHE

Category: Quiche and Savory Tarts / Tartlettes

Pastry for Single-Crust Pie
2 tbsp snipped fresh chives or green onion tops
3 beaten eggs
1 1/2 cups milk
1/8 tsp salt and pepper
1/2 cup chopped cooked chicken or turkey
4 slices bacon, crisp-cooked, drained, and crumbled
1 1/2 cups shredded cheddar cheese (6 oz)
1 tbsp flour

Wash asparagus; break off woody bases (spears should be about 4 1/2 inches long). Cook asparagus spears in boiling water for 5 minutes; drain and set aside.

Prepare pastry as directed, except stir in chives or green onions with the flour and salt. Roll out dough to a 13-inch circle. Ease pastry into a 10x1-inch quiche dish; trim edge. Line unpricked pastry shell with a double thickness of heavy-duty aluminum foil. Bake at 450 for 8 minutes. Remove foil and bake for 4 to 5 minutes more, or till pastry is set and dry. Remove from oven. Reduce oven temperature to 325.

Meanwhile, in a large mixing bowl stir together eggs, milk, salt, and pepper. Stir in chicken or turkey and bacon. In a medium mixing bowl toss together cheese and flour. Sprinkle cheese mixture over bottom of hot pastry shell. Carefully pour egg mixture into pastry shell. Arrange asparagus in spoke or fan pattern on top of the egg mixture. Bake at 325 for 55 to 60 minutes, or till a knife inserted near the center comes out clean. Let stand 10 to 15 minutes before cutting into wedges.