Okay,this version of quiche is one of those “use what you have on hand” creations. My mother was a child of the depression, so that makes me a child of a child of the depression. While I’m not nearly as frugal as she was, it’s still ingrained in me to use what you have, and try not to mindlessly throw food away.
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So, I had a couple of chicken breast cutlets, a few asparagus spears, plenty of eggs, cheese and 1/2 and 1/2. What to do? When I discovered one of those Pillsbury rolled pie crusts in my fridge (they come two to a pack and I had made a pie recently with the other one) I had a plan…..
I love quiche and make them pretty often — sometimes for breakfast or brunch, sometimes for dinner. A good basic quiche recipe involves the right proportions of eggs, cream and cheese and can be altered according to the size pan you are using and the number of servings you want. For every egg, use 1/4 cup of cream (heavy or half-and-half). Heck, I’ve even used skim milk when that’s all I have. A 1/4 cup of grated cheese for every egg and you have the bones of the quiche.
First I prepared my chicken and asparagus. This is where you can get creative and use whatever you like (or have on hand, like me.) Chopped ham is always good, bacon (yum) even better. Any kind of squash is a good veggie to use.
I sprayed a small skillet with olive oil spray and sprinkled cajun seasoning on the chicken. Cutlets are so thin that they cook really quickly. At medium heat about 2-3 minutes per side.
Set them aside to cool and toss the asparagus (cut into inch-long pieces) in boiling, salted water. Two to three minutes is all they need, depending on how large the spears are and then drain them and set aside.
I used a traditional quiche pan and that takes 6 eggs, 1.5 cups cream and 1.5 cups grated cheese. Add a teaspoon or so of salt and some freshly ground pepper and whisk those ingredients until well blended.
Next layer the chicken (cut into bit sized pieces) on the bottom of the crust. The asparagus goes on top of that and then the majority of the grated cheese (I used cheddar — because I had it on hand….remember that whole waste not, want not thing?) but lots of cheeses goes great in quiche.
Pour the egg/cream mixture over it all and then top with the little portion of cheese you reserved. That just gives a nice cheesy look to the finished product.
Bake at 350 until set in the middle. The baking time will also vary according to how large your quiche is. Mine took 1about 50-55 minutes. Let it sit on the counter just a few minutes and it’s easier to slice.
We had this with just some fresh fruit and a roll so I cut the thing in fourths so we had a pretty large portion. If you had more side dishes it could easily serve six. And Mama would be pleased.
For a nice selection of quiche pans/dishes you can click here.
Cajun Chicken/Asparagus Quiche Ingredients List
1 soft pie crust
2 small chicken breast cutlets
10 (or so) asparagus spears, trimmed
Cajun seasoning
6 eggs
1.5 cups shredded cheese
1.5 cups 1/2 and 1/2
salt and pepper to taste
If you like this recipe you’ll like these, too:
Spicy Southwestern Grilled Chicken Salad with Cream Jalapeno Dressing
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