Ingredients
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1 cup all-purpose flour
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1/4 teaspoon salt
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1/3 cup butter, cut into dice
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2 tablespoons chopped fresh chives
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2 tablespoons cold water
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2 cups shredded cheddar cheese, about 8 oz
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1 cup cooked chicken, shredded
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6 slices bacon, crisply cooked and cut into 1-inch pieces
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1/4 lb fresh asparagus
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1 1/2 cups half-and-half or 1 1/2 cups whole milk
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4 eggs, slightly beaten
Instructions
- For crust, EITHER combine flour and salt in bowl; cut in butter until crumbly. Stir in chives and water (mixture will be crumbly).
- Shape dough into a ball; place on lightly floured surface and roll into a 12-inch circle, about 1/8 inch thick.
- 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.
- OR substitute a prepared pie crust, sprinkle chives over bottom of crust and press lightly into the dough.
- 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.
- Combine half and half (or milk), eggs, salt and pepper in a small bowl. Whisk to mix well.
- Pour egg mixture over filling in the crust.
- Bake in a preheated 400-degree F oven 40-45 minutes or until golden and set in the center.
- Let stand 10 minutes before cutting.