Cheesy Chicken Asparagus Quiche
Serving Size / Yield
- 1/3 C. oil
- 3 Tbs. water
- 1 C. + 2 Tbs. flour
- 1/2 tsp. salt
- 8 lg. eggs
- 1/4 C. milk
- 12 asparagus spears (chopped and steamed)
- 1 lg. grilled boneless skinless chicken breast (shredded)
- 4 oz. shredded Swiss cheese
- 4 oz. shredded Asiago cheese
- salt and pepper to taste
Combine oil and water. Combine flour and salt. Combine all ingredients together to form a ball. It will be the consistency of soft clay. Roll between 2 sheets of waxed paper. Remove waxed paper and place in pie dish. Trim dough around dish.
Whisk eggs and milk together. Combine cheeses. Grill (or cook by other means) chicken breast, let cool and shred. Chop and steam asparagus spears. Add asparagus, chicken and 1/2 of combined cheeses to egg mixture. Pour in unbaked pie shell. Top with remaining cheese. Bake at 400 degrees for 40 minutes or until center is done.