Asparagus and Chicken Quiche

A community recipe by claudia

Not tested or verified by Nigella.com

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Introduction

This is something to try, expecially when you have some leftover chicken. You can also substitute asparagus with other veg you like and - most important for lazy and busy gals - you can buy a packet of shortcrust pastry at your local store!!!

Ingredients

Serves: 6

Metric Cups

For the Pastry (Bought)

250 grams shortcrust pastry (rolled)

For the Pastry (Homemade)

250 grams plain flour
100 grams butter (cold, diced)
1 egg yolk
3 tablespoons water

For the Stuffing

150 grams fresh green asparagus (steamed or boiled)
25 grams butter (diced)
1 onion (finely chopped)
75 grams mustard grains
200 grams brie cheese (diced into cubes)
125 millilitres cream
3 eggs (beaten with a pinch of salt)
1 salt
200 grams leftover cooked chicken (diced or minced)
½ teaspoon black pepper

For the Pastry (Bought)

8⅚ ounces shortcrust pastry (rolled)

For the Pastry (Homemade)

8⅚ ounces all-purpose flour
3½ ounces butter (cold, diced)
1 egg yolk
3 tablespoons water

For the Stuffing

5⅓ ounces fresh green asparagus (steamed or boiled)
⅞ ounce butter (diced)
1 onion (finely chopped)
2⅔ ounces mustard grains
7 ounces brie cheese (diced into cubes)
4 fluid ounces cream
3 eggs (beaten with a pinch of salt)
1 salt
7 ounces leftover cooked chicken (diced or minced)
½ teaspoon black pepper

Method

Asparagus and Chicken Quiche is a community recipe submitted by claudia and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Mix the butter and the flour until you get a crumbly mixture and then add the egg yolk and the water. Stir by hand or using a blender until the ingredients are well combined, form a ball with the pastry, wrap it into clingfilm and let in the fridge to rest for half an hour.

Preheat the oven to 200°C and line a circular mould with butter and flour and cover it with the pastry. P

ut some oven paper on the pastry and pour over some dried pulses. Put in the oven and cook for 10 mins, then take the pastry out of the oven, remove the oven paper and the pulses and put it back in the oven again for 10 minutes.

When it's done, take the base of the quiche out of the oven and let it cool. If you use bought pastry, you won't need to do all what listed above.

Low the oven temperature to 180°C.

Cook the asparagus in salted boiling water and dry them with some kitchen paper.

Take a pan and put in the butter and the onion and let it cook until browns. Take out of the heat and add the mustard and cheese and stir until it will melt.

Let it aside to cool then add the cream, eggs, chicken and asparagus and give the mix a good stir.

Distribute the stuffing on the pastry and grind some fresh black pepper on the top.

Put in the oven for 50 mins - an hour (it depends on your oven).

Slice and serve the quiche after it has cooled for 15-20 minutes.