Junior League - Asparagus Chicken Quiche

Yummy! You can make your own pie pastry for this or just use a pre-made frozen one to save time.

• Ready In: 2 hrs 30 mins
• Serves: 6

Ingredients

• Quiche

• 6  asparagus spears
• 1  recipe  pie pastry (1-crust)
• 2  tablespoons  snipped fresh chives or 2  tablespoons green onion tops
• 1 1⁄2 cups  shredded cheddar cheese
• 1  tablespoon flour
• 3  eggs, beaten
• 1⁄2 cup milk
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon pepper
• 1⁄2 cup  chopped  cooked chicken or 1⁄2 cup turkey
• 4  slices  crisp-cooked bacon, crumbled

• Pastry

• 2 1⁄2 cups flour
• 1  teaspoon salt
• 1  teaspoon sugar
• 1  cup unsalted butter, chopped
• 1⁄4-1⁄2 cup  ice water

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.