Serves 6
60 min
Lorraine Wallace's Quick Chicken and Vegetable Quiche
Recipe GLPR933e5d17ad9a12
A savory French-style quiche featuring tender asparagus, caramelized onions, and shredded rotisserie chicken nestled in a creamy custard of eggs and milk, topped with melted Swiss cheese in a buttery pie crust. Ready in just an hour, this elegant dish is perfect as a starter or light meal.
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Ingredients
1 refrigerated pie crust
2 tablespoons extra-virgin olive oil
1 large yellow onion, thinly sliced
1 teaspoon coarse salt
1/2 cup fresh asparagus, tough woody stems snapped off and discarded, cut into 1/2-inch pieces
1 1/2 cups cooked shredded chicken
5 large eggs, beaten
3/4 cup whole milk
Freshly ground black pepper to taste
1 cup shredded Gruyère or Emmenthal Swiss cheese
Directions
Preheat your oven to 375°F. Place the refrigerated pie crust into a 9-inch pie dish, pressing it gently into the corners and up the sides. Prick the bottom several times with a fork to prevent puffing during baking.
Heat the extra-virgin olive oil in a large skillet over medium heat. Add the thinly sliced yellow onion and sprinkle with the coarse salt. Stir occasionally and cook for 12–15 minutes until the onions are soft and golden brown, caramelizing slightly.
While the onions cook, add the fresh asparagus pieces to a small pot of boiling salted water and cook for 3–4 minutes until just tender-crisp. Drain well and set aside.
In a medium bowl, whisk together the beaten eggs and whole milk until well combined. Season generously with freshly ground black pepper.
Distribute the caramelized onions evenly over the bottom of the pie crust. Scatter the cooked shredded chicken and blanched asparagus pieces over the onions.
Sprinkle the shredded Gruyère or Emmenthal Swiss cheese over the vegetables and chicken, reserving a small handful for the top if desired.
Carefully pour the egg and milk mixture over the filling, ensuring it is evenly distributed. The custard should just barely reach the rim of the crust.
Bake in the preheated 375°F oven for 35–40 minutes until the custard is set in the center (a knife inserted near the center should come out clean or with just a slight jiggle) and the top is golden brown.
Remove the quiche from the oven and let it rest for 5–10 minutes before slicing. This allows the custard to set completely and makes serving easier.
Cut into wedges and serve warm or at room temperature. This quiche can be made ahead and reheated gently if desired.
