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Asparagus Chicken Quiche

Rated as 4.65 out of 5 Stars

"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."
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1 h 5 m servings 418
Original recipe yields 6 servings (1 9-inch quiche)


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  1. Preheat oven to 375 degrees F (190 degrees C).
  2. 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.
  3. Beat eggs, half-and-half, parsley, salt, white pepper, and green hot sauce in a bowl until smooth.
  4. Stir together cooked chicken, Swiss cheese, Monterey Jack cheese, mushrooms, and green onions in a bowl; mix in flour.
  5. Line a 9-inch pie dish with pie crust.
  6. Spread about half of the cooked asparagus over the bottom of the crust.
  7. Spread about half of the chicken mixture over the asparagus.
  8. Repeat layers of asparagus and chicken mixture.
  9. Gently pour the egg mixture over the layers.
  10. Arrange 3 asparagus spears decoratively on top of the quiche.
  11. 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.
  12. Sprinkle quiche with cherry tomatoes, if desired.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 418 calories; 26.4 21.3 24.9 211 530 Full nutrition

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Read all reviews 21
  1. 23 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review

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!

Most helpful critical review

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...

Most helpful
Most positive
Least positive

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!

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 ...

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...

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...

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 ...

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 wate...

Love the chicken in the quiche, but overall not enough flavor to balance the asparagus with the chicken.

Very very good.. I used ham steak instead of the chicken. I cooked for an hour. Makes for a great Easter brunch.

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 th...