Chicken-Asiago-Spinach Quiche

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READY IN: 1hr 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    pillsbury refrigerated pie crust, softened as directed on box
  • 2
    tablespoons vegetable oil
  • 12
    teaspoon finely chopped garlic
  • 1
    medium onion, chopped (1/2 cup)
  • 12
    cup cooked crumbled bacon or 1/2 cup real bacon, pieces
  • 1
    cup chopped cooked chicken
  • 1
    (9 ounce) package frozen spinach, thawed, squeezed to drain and chopped
  • 1
    (8 ounce) container sour cream
  • 14
    teaspoon salt (to taste)
  • 14
    teaspoon garlic powder
  • 18
    teaspoon pepper (to taste)
  • 2
    cups shredded sharp cheddar cheese
  • 1 12
    cups shredded asiago cheese
  • 3
    large eggs
  • 12
    cup whipping cream
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DIRECTIONS

  • Heat oven to 375°; unroll pie crust and press firmly against bottom and side of a 9-inch regular or 9 ½ inch deep glass pie plate; flute edges as desired.
  • Prick bottom of crust several times with fork; bake 10 minutes; cool.
  • Meanwhile, in a large skillet, heat oil over medium heat; add in garlic and onion; cook 2-3 minutes, stirring occasionally, until onion is tender.
  • Decrease heat, stir in bacon, chicken, and spinach; toss to combine.
  • Remove from heat; transfer mixture to a bowl.
  • To the mixture in bowl--stir in sour cream, salt, garlic powder, and pepper until well blended; stir in cheeses.
  • In a small bowl, beat eggs and whipping cream with a fork or wire whisk until well blended; gently fold into spinach mixture until well blended; pour filling over pie crust.
  • Bake 15 minutes; cover crust edge with foil; bake 20-25 minutes or until center is set and edge of crust is golden brown; let stand 15 minutes before serving.
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