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Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 6 |
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From the Gainesville Sun, sometime in the last 10 years. The active prep time is assuming you have the prepared filling ingredients ready and you are using a prepared crust. Add up to half an hour if these assumptions are not the case. Ingredients:
1 cup all-purpose flour |
1/4 teaspoon salt |
1/3 cup butter, cut into dice |
2 tablespoons chopped fresh chives |
2 tablespoons cold water |
2 cups shredded cheddar cheese, about 8 oz |
1 cup cooked chicken, shredded |
6 slices bacon, crisply cooked and cut into 1-inch pieces |
1/4 lb fresh asparagus |
1 1/2 cups half-and-half or 1 1/2 cups whole milk |
4 eggs, slightly beaten |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
Directions:
1. For crust, EITHER combine flour and salt in bowl; cut in butter until crumbly. Stir in chives and water (mixture will be crumbly).
2. Shape dough into a ball; place on lightly floured surface and roll into a 12-inch circle, about 1/8 inch thick.
3. 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.
4. OR substitute a prepared pie crust, sprinkle chives over bottom of crust and press lightly into the dough.
5. 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.
6. Combine half and half (or milk), eggs, salt and pepper in a small bowl. Whisk to mix well.
7. Pour egg mixture over filling in the crust.
8. Bake in a preheated 400-degree F oven 40-45 minutes or until golden and set in the center.
9. Let stand 10 minutes before cutting.
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