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

33.2g

per serving

132.8 g total

Fat

106.8g

per serving

427.2 g total

Protein

48.6g

per serving

194.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

piece

Flour

for dusting

300

Shortcrust Pastry

ready-made

Dairy

piece

Butter

for greasing

piece

Egg

beaten for the glaze

600

Double Cream

100

Comte Cheese

vintage, finely grated

Meat

300

Chicken

cooked leftover roast, cut into 3cm chunks

NutsSeeds

tbsp

Marjoram

chopped fresh

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

Vegetables

100

Asparagus

spears

bag

Green Salad Leaves

to serve

Method

Preheat the oven to 200°C and grease a 23cm tart tin with butter.

Cool on a wire rack before slicing and serving with salad.

Scatter cheese on top and bake for 20-25 minutes until set.

Arrange asparagus, chicken, and marjoram in the case and pour in the egg mixture.

Whisk 8 eggs and cream together then season with salt and pepper.

Reduce oven temperature to 180°C.

Remove beans and parchment, brush with beaten egg, and bake for 5 minutes.

Cover pastry with parchment, fill with baking beans, and bake for 20-25 minutes.

Roll pastry to 5mm thickness and line the prepared tin.