Total Time
1hr 5mins
Prep 10 mins
Cook 55 mins

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.

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.
Most Helpful

I gave this a 3 because everyone had a different thought about it. It was very cheesy ;-) Made for the AUS/NZ Recipe swap #21 October 2008. Thanks for a great quiche recipe.

djmastermum October 11, 2008

For ease in preparation I used a ready-made crust, but another time would like to try the pastry as listed! Anyway, this quiche is VERY TASTY & a joy to both make & serve! Definitely a keeper! [Tagged, made & reviewed for a teammate in the Aus/NZ Special Recipe Swap #19]

Sydney Mike August 04, 2008

I used a frozen crust I had left over from pie baking and substituted the asparagus with some tomatoes (only because I didnt have any asparagus). I did everything else to a tee. Delicious! It was almost too pretty to eat!

NotAChefYet April 10, 2008