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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This egg dish was created at the spur of the moment when my son wanted quiche one morning. I used whatever ingredients I had on hand, and this was the delicious result. Ingredients:
1 unbaked pastry shell (9 inches) |
1 cup cut fresh or frozen asparagus (2-inch pieces) |
1-1/4 cups shredded swiss cheese |
1 cup chopped cooked chicken |
1/2 cup chopped pecans, divided |
1/4 cup chopped onion |
1 tablespoon king arthur unbleached all-purpose flour |
1-1/2 cups half-and-half cream |
3 eggs, beaten |
1 teaspoon dijon mustard |
1/2 teaspoon salt |
3 drops hot pepper sauce |
2 tablespoons grated parmesan cheese |
Directions:
1. Line unpricked pastry shell with a double thickness of heavy-duty aluminum foil. Bake at 450° for about 8 minutes or until edges just begin to brown. Remove from oven and discard foil. Set crust aside. Place asparagus in a small saucepan with enough water to cover; cook until crisp-tender. Drain thoroughly; toss with Swiss cheese, chicken, 1/4 cup pecans, onion and flour. Spoon into baked crust. Combine cream, eggs, mustard, salt and hot pepper sauce; pour over asparagus mixture. Sprinkle with Parmesan cheese. Top with remaining pecans. Bake at 350° for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before cutting. Yield: 6-8 servings.
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