Junior League - Asparagus Chicken Quiche

• Quiche
• asparagus spears↗6
• recipe pie pastry (1-crust)1
• snipped fresh chives or 2 tablespoons green onion tops2 tablespoons
• shredded cheddar cheese↗1 1⁄2 cups
• flour↗1 tablespoon
• eggs, beaten↗3
• milk↗1⁄2 cup
• salt↗1⁄8 teaspoon
• pepper↗1⁄8 teaspoon
• chopped cooked chicken or 1/2 cup turkey1⁄2 cup
• slices crisp-cooked bacon, crumbled4
• Pastry
• flour↗2 1⁄2 cups
• salt↗1 teaspoon
• teaspoon sugar↗1
• cup unsalted butter, chopped↗1
• cup ice water1⁄4 - 1⁄2

Step-by-step instructions

1. 1

   For the Quiche, break off the woody ends of the asparagus spears; the spears should be approximately 4 ½ inches long. Cook the asparagus in boiling water in a saucepan for 5 minutes; drain.

2. 2

   Prepare the pastry, adding the chives or green onion tops with the flour and salt. Roll the dough into a 13-inch circle on a lightly floured surface. Fit the pastry into a 10-inch quiche dish; trim the edge. Line the bottom with a double thickness of heavy-duty foil. Bake at 450 degrees for 8 minutes; discard the foil. Bake for 4 to 5 minutes longer or until set and dry. Remove from oven. Reduce the oven temperature to 325 degrees.

3. 3

   Toss the cheese and flour in a bowl. Sprinkle over the hot pastry. Combine the eggs, milk, salt and pepper in a bowl and mix well. Stir in the chicken and bacon.

4. 4

   Pour over the cheese mixture. Arrange the asparagus in a spoke or fan pattern over the top. Bake at 325 degrees for 55 to 60 minutes or until a knife inserted near the center comes out clean. Let stand for 10 to 15 minutes before serving.

5. 5

   For the pastry, combine the flour, salt and sugar in a food processor. Add the butter gradually, processing constantly for 10 seconds or until crumbly. Add the ice water ½ teaspoons at a time, processing constantly until the dough forms a ball. Chill, covered with plastic wrap, for 1 hour.

6. 6

   Roll the dough 1/8 inch thick between sheets of waxed paper. Cut the dough to fit twelve 2 to 3 inch tartlet cups. Fit the dough over the bottoms and up the sides of the cups. The pastry recipe makes enough pastry for two 8 to 10 inch tart or pie shells or one 2 crust pie.