Unleash the Quiche

I made a daring trek to Costco yesterday. I knew that it was President’s Day and there was a chance that the place may be a mad house. It turned out not to be that bad, except in aisle 3 where a nice elderly woman was trying to give out small samples of a slice of sausage on a toothpick. You would have thought that she was giving hundred dollar bills. People were swarming the old woman with drool sliding out the corners of their mouths. It was like one Little Red Riding Hood and 15 wolves with over sized grocery carts. It drove me a wee bit crazy.
After returning home with my tub of spinach, tote of asparagus, and beautifully roasted rotisserie chicken, I told myself I had to make a dent in that produce today. I had been craving quiche lately and knew this was my perfect opportunity.
My sister and I were just dishing about how we love pre-made crusts. Since I can’t bake for the life of me, they really save me from a lot of frustration. Plus, I really kind of enjoy the flavor. And let’s face it, I have no room to be pastry snob. So of course, I don’t even attempt a hand-made crust because I don’t feel the need.
This particular quiche is loaded with vegetables which will provide much less guilt when eating it. It is wonderful for lunch, breakfast, or dinner. We had it for a few meals so far.

Chicken and Veggie Quiche
1 store-bought pie crust
3 c fresh baby spinach
2 Tb garlic
1 Tb + 1 tsp olive oil
8 stalks asparagus, chopped
1 c cooked chicken breast, shredded
3/4 c Dubliner Cheese, shredded
4 large eggs
1 c milk
Salt and Pepper

Preheat oven to 450F. Prepare crust by unrolling it and setting it into a large pie pan. With a fork, poke holes in the bottom of the crust so as to not bubble up while baking. Bake crust for about 11-13 minutes until golden brown. Remove from oven when ready.
Turn oven down to 350F.
In a medium pan heat 1 Tb olive oil. Add garlic, spinach, and a pinch of salt. Saute until spinach is just wilted. Remove from pan and set aside. Heat 1 tsp olive oil and add chopped asparagus. Saute for about 3 minutes and set aside.
Beat eggs with milk until smooth and consistent color. Season with salt and pepper.
Spread spinach on the bottom of pie crust, covering evenly. Next spread out asparagus, then chicken. Lay cheese over vegetables, then pour over egg mixture evenly.
Place in oven for 30-40 minutes until just the middle is a little soft. Remove from oven and let sit for at least 15 minutes.

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