Chicken Asparagus Quiche

Chicken Asparagus Quiche

I substituted a jar of marinated asparagus for the fresh.The recipe came out really good and the marinated asparagus gave the quiche a bit of a tang, which was pleasing to the tongue.

-Sweet Mama Janisse


For 12 Serving(s) ()


  • 2 unbaked (9 inch) pie shells
  • 2 cup(s) cooked chicken, cut fine
  • 1.5 pound(s) fresh asparagus OR
  • 2 packages (10 ounce) frozen asparagus
  • 1 (2 ounce) jar sliced pimientos
  • 4 eggs, beaten
  • 1.5 cup(s) light cream or homogenized milk
  • 2 green onions and tops, chopped
  • 0.5 pound(s) Swiss cheese, grated
  • salt and freshly ground pepper

Chicken Asparagus Quiche Directions

  1. Snap off and discard woody portion of fresh asparagus; cook in boiling salted water till tender crisp. If using frozen asparagus. Cook according to directions; cook till tender crisp.
  2. Divide onions, Swiss cheese and chicken evenly between the 2 pie shells; cut asparagus spears so that each spear fits from the edge of the pie shell to the center. Arrange spears evenly in spoke fashion on top of quiche ingredients, tips to edge. Ends to center.
  3. Sprinkle sliced pimiento among asparagus spears. Salt and pepper to taste.
  4. Combine eggs and milk, beating well. Pour over ingredients. Bake 375 degrees 40 minutes or till knife inserted comes out clean. Let stand 5 minutes before serving.