Chicken, Asparagus and Mushroom Quiche

Name: Chicken, Asparagus and Mushroom Quiche
Total time: 5400 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 pre-made refrigerated piecrust; 8 ounces (2 cups) shredded; Swiss cheese preferably Sargento® Artisan Blends® Shredded Swiss Cheese, divided; 1 cup coarsely chopped cooked chicken; 1/2 teaspoon Grill Mates Montreal Chicken spice; 1/2 cup thinly sliced and coarsely chopped onion, sautéed in 1 tablespoon olive oil, drained on paper towel; 1/2 cup thinly sliced button mushrooms, sautéed in 1 tablespoon olive oil, drained on paper towel; 6 slices crisply cooked bacon, cut into 1-inch pieces; 10 spears asparagus, blanched and divided; 1 1/2 cups half and half; 4 large eggs, slightly beaten; 1 teaspoon Dijon mustard; 1 slice small tomato, optional

Adam Janowski @polishkitchen

Jeffersonville, Indiana

I made this for a Sunday Brunch at Church and it was a big hit. Very easy to prepare, very pretty to look at, and mighty tasty.

Adam Janowski @polishkitchen

Jeffersonville, Indiana

I made this for a Sunday Brunch at Church and it was a big hit. Very easy to prepare, very pretty to look at, and mighty tasty.

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Ingredients

1 hour 30 minutes

6 servings

1pre-made refrigerated piecrust
8 ounces (2 cups)shredded
Swiss cheese preferably Sargento® Artisan Blends® Shredded Swiss Cheese, divided
1 cupcoarsely chopped cooked chicken
1/2 teaspoonGrill Mates Montreal Chicken spice
1/2 cupthinly sliced and coarsely chopped onion, sautéed in 1 tablespoon olive oil, drained on paper towel
1/2 cupthinly sliced button mushrooms, sautéed in 1 tablespoon olive oil, drained on paper towel
6 slicescrisply cooked bacon, cut into 1-inch pieces
10spears asparagus, blanched and divided
1 1/2 cupshalf and half
4large eggs, slightly beaten
1 teaspoonDijon mustard
1 slicesmall tomato, optional

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Steps

1 hour 30 minutes

1

Heat oven to 400 degrees.
2

Spray 9-inch pie pan with butter spray. Place prepared piecrust in pie pan. Flute edges.
3

Spread 1 cup of cheese over bottom of crust. Sprinkle chicken with ½ teaspoon of Montreal Chicken spice. Spread on top of cheese.
4

Spread onions and mushrooms over chicken. Spread bacon over mushrooms.
5

Cut 4 spears of asparagus into 1” pieces. Spread over bacon. Spread remaining cheese over asparagus.
6

Combine half-and-half, eggs, and Dijon mustard and beat well. Pour over filling until filling is covered.
Arrange remaining six spears on top of pie. Place tomato slice in center (optional).
7

Bake for 40 to 45 minutes or until golden and set in center. Let stand 15 minutes before serving.

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Cooksnaps

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Adam Janowski @polishkitchen

on August 12, 2022 16:33

Jeffersonville, Indiana

I am a retired school library media specialist living in southern Indiana. I spent a number of years working in schools around the world and have lived in Germany, Turkey, Saudi Arabia, and Japan. I enjoy travelling, reading, and eating great food. I especially enjoy the challenge of re-creating dishes that I discover when I read a book. My last creation based on a book was a “Waves of the Danube” cake which was mentioned in "People of the Book" by Geraldine Brooks. It was absolutely decadent and delicious. I have always been in love with cooking and pie baking comes easy to me. I find that baking soothes me in times of stress. The first time I bake something I always follow the recipe exactly to see how it turns out. Afterwards, I will analyze it and make changes if I feel that the recipe could use some tweaking before I make it again. My cooking skills come from my Polish American family roots in Detroit, Michigan and its suburbs. My brother and sisters are all great cooks and they absorbed many of the lessons learned while they were growing up. Check out my blog. Find it at http://apolishkitchen.blogspot.com