Chicken-Asiago-Spinach Quiche |
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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 6 |
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Pillsbury Bake-Off 2008; Will Sperry, Bunker Hill, WV Ingredients:
1 pillsbury refrigerated pie crust, softened as directed on box |
2 tablespoons vegetable oil |
1/2 teaspoon finely chopped garlic |
1 medium onion, chopped (1/2 cup) |
1/2 cup cooked crumbled bacon or 1/2 cup real bacon, pieces |
1 cup chopped cooked chicken |
1 (9 ounce) package frozen spinach, thawed, squeezed to drain and chopped |
1 (8 ounce) container sour cream |
1/4 teaspoon salt (to taste) |
1/4 teaspoon garlic powder |
1/8 teaspoon pepper (to taste) |
2 cups shredded sharp cheddar cheese |
1 1/2 cups shredded asiago cheese |
3 large eggs |
1/2 cup whipping cream |
Directions:
1. Heat oven to 375°; unroll pie crust and press firmly against bottom and side of a 9-inch regular or 9 1/2 inch deep glass pie plate; flute edges as desired.
2. Prick bottom of crust several times with fork; bake 10 minutes; cool.
3. Meanwhile, in a large skillet, heat oil over medium heat; add in garlic and onion; cook 2-3 minutes, stirring occasionally, until onion is tender.
4. Decrease heat, stir in bacon, chicken, and spinach; toss to combine.
5. Remove from heat; transfer mixture to a bowl.
6. To the mixture in bowl-stir in sour cream, salt, garlic powder, and pepper until well blended; stir in cheeses.
7. In a small bowl, beat eggs and whipping cream with a fork or wire whisk until well blended; gently fold into spinach mixture until well blended; pour filling over pie crust.
8. Bake 15 minutes; cover crust edge with foil; bake 20-25 minutes or until center is set and edge of crust is golden brown; let stand 15 minutes before serving.
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