Junior League - Asparagus Chicken Quiche |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 6 |
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Yummy! You can make your own pie pastry for this or just use a pre-made frozen one to save time. Ingredients:
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 |
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 1/2 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 1/2 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.
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