toodle.
Websites
Competitions Time
Competitions Whale
Directive Watch
FlyPigeonFly
Sheffield Gigs
Strike Calendar
Toodle
Other Projects
Amazingly Fresh Deals
Recipe Search
Maps
Historic Pubs
Places
Open Source Projects
Chicken and Asparagus Quiche
A quick and easy quiche using leftover roast chicken and asparagus, perfect for lunch or picnics.
Chicken
Leftovers
Asparagus
Picnic
Savory Baking
Quiche
Estimated Nutrition
Calories
1288
kcal / serving
5152 kcal total
Carbs
33.2
g
per serving
132.8 g total
Fat
106.8
g
per serving
427.2 g total
Protein
48.6
g
per serving
194.5 g total
Cook Time
55
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
1
piece
Flour
for dusting
300
g
Shortcrust Pastry
ready-made
Dairy
1
piece
Butter
for greasing
1
piece
Egg
beaten for the glaze
8
piece
Egg
free-range
600
ml
Double Cream
100
g
Comté Cheese
vintage, finely grated
Meat
300
g
Chicken
cooked leftover roast, cut into 3cm chunks
NutsSeeds
1
tbsp
Marjoram
chopped fresh
1
piece
Salt
to taste
1
piece
Black Pepper
freshly ground, to taste
Vegetables
100
g
Asparagus
spears
1
bag
Green Salad Leaves
to serve
Method
1
Preheat the oven to 200°C and grease a 23cm tart tin with butter.
2
Roll pastry to 5mm thickness and line the prepared tin.
3
Cover pastry with parchment, fill with baking beans, and bake for 20-25 minutes.
4
Remove beans and parchment, brush with beaten egg, and bake for 5 minutes.
5
Reduce oven temperature to 180°C.
6
Whisk 8 eggs and cream together then season with salt and pepper.
7
Arrange asparagus, chicken, and marjoram in the case and pour in the egg mixture.
8
Scatter cheese on top and bake for 20-25 minutes until set.
9
Cool on a wire rack before slicing and serving with salad.