ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chicken & Asparagus Quiche

Yield Makes 2 quiches; each serves 4 to 6
A Chicken & Asparagus Quiche is a protein-packed option for breakfast or dinner.


  • 2 9-inch pie crusts
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 tablespoon garlic, minced
  • 1 onion, chopped
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 2 boneless, skinless chicken breasts, diced
  • 3 eggs, beaten
  • 1 cup half-and-half
  • 1 teaspoon dry mustard
  • salt and pepper to taste
  • 2 cups shredded Monterey Jack cheese, divided

How to Make It

  1. Place pie crusts in two 9" pie plates; bake at 450 degrees for 10 to 12 minutes, until lightly golden.

  2. Meanwhile, in a large skillet, melt butter and olive oil over medium heat. Sauté garlic, onion and asparagus for 5 to 7 minutes, until asparagus is crisp-tender. With a slotted spoon, remove vegetables from skillet, leaving as much of the butter mixture as possible. Add chicken to skillet; sauté for 7 to 8 minutes, until fully cooked.

  3. Remove skillet from heat. In a bowl, whisk together remaining ingredients except cheeses. Sprinkle 1/2 cup cheese in each pie crust. Layer half the chicken in each crust, followed by half the veggies and half the egg mixture.

  4. Top with remaining cheese. Bake, uncovered, at 375 degrees for 30 to 35 minutes.

The Christmas Table