Springtime Quiche
| Ingredients | |||
| — | CRUST | — | |
| 1 | cup | flour | |
| 1/4 | teaspoon | salt | |
| 1/3 | cup | butter, or margarine | |
| 2 | tablespoon | chives, fresh, chopped | |
| 2 | tablespoon | water, cold | |
| — | FILLING | — | |
| 2 | cup | cheddar cheese, shredded | |
| 1 | cup | chicken, cooked, shredded | |
| 6 | each | bacon, slices, crisply cooked | |
| 1/4 | pound | asparagus | |
| 1 1/2 | cup | half and half | |
| 4 | each | eggs, slightly beaten | |
| 1/4 | teaspoon | salt | |
| 1/8 | teaspoon | pepper | |
| Directions: | |||
| Heat oven to 400 degrees. In medium bowl, combine flour and salt; cut in butter until crumbly. Stir in chives and water (mixture will be crumbly). Shape into ball. On lightly floured surface, roll dough into 12 inch circle 1/8 inch thick. Fold into quarters; unfold and ease into 10 inch quiche pan, pressing firmly against bottom and sides. Flute edges. Spread cheese over bottom of crust; top with chicken. In small bowl, stir together remaining filling ingredients. |
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