This tasty quiche is the perfect way to use up leftover chicken and provides plenty of fresh veggies to make it an easy one-dish meal. Chopped fresh tomatoes sprinkled over the top add just the right zing.

Dhyana
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Place 1 pound of asparagus into the steamer insert, cover, and steam until just tender, 4 to 6 minutes. Drain asparagus and set aside.

  • Beat eggs, half-and-half, parsley, salt, white pepper, and green hot sauce in a bowl until smooth.

  • Stir together cooked chicken, Swiss cheese, Monterey Jack cheese, mushrooms, and green onions in a bowl; mix in flour.

  • Line a 9-inch pie dish with pie crust.

  • Spread about half of the cooked asparagus over the bottom of the crust.

  • Spread about half of the chicken mixture over the asparagus.

  • Repeat layers of asparagus and chicken mixture.

  • Gently pour the egg mixture over the layers.

  • Arrange 3 asparagus spears decoratively on top of the quiche.

  • Bake in the preheated oven until the filling is slightly puffed and lightly browned and a toothpick inserted into the center of the quiche comes out clean, 40 to 50 minutes.

  • Sprinkle quiche with cherry tomatoes, if desired.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

418 calories; 26.4 g total fat; 211 mg cholesterol; 530 mg sodium. 21.3 g carbohydrates; 24.9 g protein; Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/22/2012
Slight modifications - did not have exact cheeses so used cheddar jack in place of Monterrey jack and provolone in place of Swiss. Turned out great! Read More
(9)

Most helpful critical review

Rating: 3 stars
06/08/2018
There was way too much filling for a 9" pie plate. I ended up using a deep dish plate instead. It was a bit bland for my taste. The family complimented but didn't ask for more so there are left overs. Oh well. You can't win them all. Read More
25 Ratings
  • 5 star values: 17
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/22/2012
Slight modifications - did not have exact cheeses so used cheddar jack in place of Monterrey jack and provolone in place of Swiss. Turned out great! Read More
(9)
Rating: 5 stars
04/22/2012
Slight modifications - did not have exact cheeses so used cheddar jack in place of Monterrey jack and provolone in place of Swiss. Turned out great! Read More
(9)
Rating: 5 stars
02/20/2012
Thank's for sharing!!! I had to leave out the hot sauce.( it doesn't like me!) I alway's peel my stem's so I do not get all that string from the stem's. We All Loved IT!!! I am going to make it over and over!! My friend's asked how I made it!! So of course I told them!! I have two Chicken's and grow my own herb's. KUDOS!!!!! Read More
(8)
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Rating: 5 stars
11/16/2012
This is delicious. I used all cheddar cheese because that's what I had in the frig and I didn't use mushrooms because my husband doesn't like them but I don't think you can mess this up. It's a very good recipe. Read More
(8)
Rating: 5 stars
03/01/2014
This was FANTASTIC! I used thin asparagus fat-free half-and-half and a frozen un-thawed pie crust. Delicious and beautiful. The tweens ate it with ZERO complaints (or compliments to be honest. But who cares right? They ate it!) Read More
(3)
Rating: 4 stars
02/04/2013
I will start off by saying this is an extremely good pie but there are a couple of problems with this recipe. One it's not very quiche-like. The middle isn't firm it's actually kind of watery. I think it was all the extra fluid from the asparagus and the mushrooms. Despite 5 eggs it's not very eggy? I would put this more in the realm of a pot pie than a quiche. Two the asparagus makes it hard to cut without having the filling fall out everywhere. This could be remedied by peeling the stems but next time I will just dice them because I like the extra fiber. Three this recipe is a little salty what with all the cheese. I may leave the salt out entirely next time. I did make a few modifications. I left out the Monterrey Jack because this recipe was already insanely calorie dense and I figured one type of cheese would be enough. I'm glad I did because of the saltiness. I also left out the rotisserie chicken instead using two chicken breasts cooked in just lemon juice and green onions for filling. This made it nicely tart which complimented the asparagus and cheese flavor. Overall I would definitely make this again. It is a really good pie even if it's not a quiche. Read More
(3)
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Rating: 5 stars
05/10/2013
I used this recipe as a basis since it was basically what I wanted. Since a lot of reviewers said it was too salty I didn't use salt at all. I also didn't use the herbs listed...I just used the "Salad Elegance" spice mix from Penzey's since I didn't have parsley. I also made it as individual tartlets rather than a large pie. (The filling (asparagus plus chicken cheese mix) would have easily made 6 - 7 tarts but the egg mixture ran out at four. I'll mix up another batch of eggs to use with the remaining filling. ) Tartlets still took about 40 minutes to cook so I imagine a larger quiche would have taken even longer to firm up. But it was VERY GOOD! Read More
(3)
Rating: 5 stars
12/29/2012
Attention: the recipe calls for way too much filling I actually attempted to stuff it all into one pie crust (9" deep dish) and it made a huge mess because about 2 1/2 eggs spilled either on the floor on the way to the oven or in the oven itself. So I would suggest cutting the recipe down to at least 3/4. Also it did not cook all the way through in the time indicated. Other than that the recipe is tasty! And I will try it again. Read More
(2)
Rating: 4 stars
12/27/2013
Love the chicken in the quiche but overall not enough flavor to balance the asparagus with the chicken. Read More
(2)
Rating: 5 stars
03/28/2013
Very very good.. I used ham steak instead of the chicken. I cooked for an hour. Makes for a great Easter brunch. Read More
(2)
Rating: 3 stars
06/08/2018
There was way too much filling for a 9" pie plate. I ended up using a deep dish plate instead. It was a bit bland for my taste. The family complimented but didn't ask for more so there are left overs. Oh well. You can't win them all. Read More