Springtime Quiche

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: 1 hr 5 mins
• Serves: 6

Ingredients

• Crust

• 1  cup all-purpose flour
• 1⁄4 teaspoon salt
• 1⁄3 cup butter, cut into dice
• 2  tablespoons  chopped fresh chives
• 2  tablespoons cold water

• Filling

• 2  cups  shredded cheddar cheese, about 8 oz
• 1  cup  cooked chicken, shredded
• 6  slices bacon, crisply cooked and cut into 1-inch pieces
• 1⁄4 lb fresh asparagus
• 1 1⁄2 cups half-and-half or 1 1⁄2 cups  whole milk
• 4  eggs, slightly beaten
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon black pepper

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.