Best 6 Asparagus Chicken Quiche Recipes

CHICKEN-ASPARAGUS QUICHE

Steps:

• Heat oven to 425°F. In medium bowl, mix flour, 1 teaspoon salt and the oil with fork until moistened. Sprinkle with cold water, 1 tablespoon at a time, until all water is absorbed. Gather pastry into a ball. In ungreased 13x9-inch (3-quart) glass baking dish, press pastry in bottom and up sides to within 1/2 inch of top of dish. Bake 12 to 15 minutes or until golden brown.
• Meanwhile, in large bowl, beat eggs, sour cream, milk, onion, 1 teaspoon salt, the nutmeg and ground red pepper with wire whisk.
• In partially baked crust, evenly layer chicken, bell pepper, asparagus and cheese. Carefully pour egg mixture over top.
• Reduce oven temperature to 325°F. Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 10 minutes before serving.

JUNIOR LEAGUE - ASPARAGUS CHICKEN QUICHE

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• 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.

CHICKEN AND ASPARAGUS QUICHE

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6. Grease a 23cm/9in (4cm/2in deep) loose-bottomed tart tin with butter. Roll out the pastry on a lightly floured work surface to a thickness of 5mm/¼in. Wrap the pastry around your rolling pin and gently lower it into the prepared tin, pressing the pastry gently into the base and sides.
• Cover the pastry case with cling film or baking parchment, then fill with baking beans, uncooked rice or flour. Bake in the oven for 20-25 minutes. Remove the lining paper and baking beads.
• Brush the inside of the tart all over with the beaten egg. Return the pastry case to the oven for a further 5 minutes, or until golden-brown. Remove the pastry case from the oven.
• Reduce the oven temperature to 180C/160C Fan/Gas 4.
• In a bowl, whisk 8 eggs and the cream together, then season with salt and freshly ground black pepper.
• Arrange the asparagus spears inside the tart case, then sprinkle over the chicken pieces and marjoram. Pour over the egg and cream mixture until almost level with the top of the pastry case. Scatter the Comté on top.
• Bake the quiche for 20-25 minutes, or until the filling has set and the pastry is golden-brown. Remove from the oven and set aside on a wire rack to cool slightly.
• To serve, cut the quiche into slices and serve with the salad leaves.

ASPARAGUS QUICHE

Steps:

• Bake crust at 425° for 6-7 minutes. Remove from oven and set aside. , Cook the asparagus spears in a small amount of water until tender. Drain and cool. Set aside three spears for garnish; cut the remaining asparagus into 1/2-in. pieces. Combine the asparagus pieces and onions; add flour and toss. Pour into crust; sprinkle with cheese. Whisk together eggs, cream, salt, basil and cayenne; pour over asparagus mixture. , Bake at 325° for 25 minutes. Split the reserved asparagus spears lengthwise and arrange, cut side down, in a wheel pattern on top of filling. Bake 5-10 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

HEARTY ASPARAGUS QUICHE

Steps:

• Cut eight asparagus spears 4-in. long for garnish. Cut remaining asparagus into 1/2-in. pieces, using only tender parts of stalks. Boil 1 qt. of water in a large saucepan; add salt and all of the asparagus. Return to a boil. Reduce heat; cover and simmer for 5 minutes. Drain and rinse asparagus. Brush bottom of pastry shell with egg white, In a bowl combine asparagus, Swiss cheese and bacon; mix gently. Place in bottom of pastry shell. In another bowl, beat eggs, cream, nutmeg, salt and pepper until smooth. Pour into shell. Bake, uncovered, at 400° for 30-35 minutes or until a knife inserted in the center comes out clean. Arrange the asparagus spears, spoke fashion, on top of quiche; place cherry tomato halves between spokes.

ASPARAGUS QUICHE

Steps:

• Pastry: In a food processor, pulse the flour and salt to mix; add the butter and egg and pulse just until ball forms; remove onto a sheet of plastic wrap; form a disk, wrap tightly and refrigerate 1 hour.
• On a lightly floured surface, roll the dough into a 10" to 11" circle and fit into an 8" glass pie pan; trim away excess, crimp edges and refrigerate another 30 minutes.
• Filling: Preheat the oven to 425°; blanch the asparagus in boiling salted water for 2 minutes; drain and plunge into an ice bath, drain well;.
• Mix the eggs and cream; season with salt and pepper and add chives; place the asparagus on the pastry and pour in the cream mixture.
• Bake for 20 minutes, reduce heat to 350° and bake another 40 minutes or until set and lightly browned; let rest a few minutes before serving.