“From the Gainesville Sun, sometime in the last 10 years. The active prep time is assuming you have the prepared filling ingredients ready and you are using a prepared crust. Add up to half an hour if these assumptions are not the case.”
READY IN:
1hr 5mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. For crust, EITHER combine flour and salt in bowl; cut in butter until crumbly. Stir in chives and water (mixture will be crumbly).
  2. Shape dough into a ball; place on lightly floured surface and roll into a 12-inch circle, about 1/8 inch thick.
  3. Fold into quarters and transfer to a 10-inch quiche pan. Unfold and ease crust into pan, pressing firmly against bottom and sides. Crimp or flute crust.
  4. OR substitute a prepared pie crust, sprinkle chives over bottom of crust and press lightly into the dough.
  5. Spread cheese over bottom of crust; top with chicken and scatter bacon over chicken. Place asparagus spears in a spoke pattern on top of the bacon.
  6. Combine half and half (or milk), eggs, salt and pepper in a small bowl. Whisk to mix well.
  7. Pour egg mixture over filling in the crust.
  8. Bake in a preheated 400-degree F oven 40-45 minutes or until golden and set in the center.
  9. Let stand 10 minutes before cutting.

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