Chicken, Asparagus and Mushroom Quiche

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.
Chicken, Asparagus and Mushroom Quiche
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.
Cooking Instructions
- 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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