Lorraine Wallace's Quick Chicken and Vegetable Quiche

Name: Lorraine Wallace's Quick Chicken and Vegetable Quiche
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 118 milliliters fresh asparagus, tough woody stems snapped off and discarded, cut into 1/2-inch pieces; 6 servings Freshly ground black pepper; 1 teaspoon coarse salt; 5 larges eggs, beaten; 2 Tbsps extra-virgin olive oil; 1 refrigerated pie crust; 355 milliliters cooked shredded chicken, from a store-bought rotisserie chicken or leftover roasted chicken; 237 milliliters Gruyère or Emmenthal Swiss cheese, shredded; 177 milliliters whole milk; 1 large yellow onion, thinly sliced

The recipe Lorraine Wallace's Quick Chicken and Vegetable Quiche could satisfy your Mediterranean craving in roughly 1 hour. One serving contains 398 calories, 21g of protein, and 26g of fat. This recipe serves 6. This recipe covers 14% of your daily requirements of vitamins and minerals. Only Head to the store and pick up asparagus, milk, coarse salt, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. It works well as a rather cheap main course.

Instructions

Preheat the oven to 425°F.

Equipment you will use

Oven

Roll out the refrigerated pie crust and line a 9- or 10-inch pie or quiche plate. Prick the dough all over with the tines of a fork and crimp the edges between your thumb and forefinger so they form a pattern along the top edge of the plate.

Ingredients you will need

Refrigerated Pie Crust

Dough

Roll

Place a piece of aluminum foil into the tart shell and weight with pie weights, uncooked rice, or dried beans. Prebake the shell until crisp, 10 to 12 minutes.

Ingredients you will need

Dried Beans

Rice

Equipment you will use

Aluminum Foil

Meanwhile, heat the oil in a large skillet over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the onions and sprinkle with the salt. Cook, stirring, until the onions are wilted and translucent, about 5 minutes. Reduce the heat and continue to cook, stirring occasionally, until the onions have softened completely and are lightly caramelized, another 20 minutes.

Ingredients you will need

Onion

Salt

Add the asparagus to the skillet and toss until slightly cooked, about 3 minutes.

Ingredients you will need

Asparagus

Equipment you will use

Frying Pan

Add the chicken and toss together with the asparagus and onions until heated through, about 3 minutes.

Ingredients you will need

Asparagus

Whole Chicken

Onion

Reduce the oven temperature to 375°F.

Equipment you will use

Oven

In a large measuring cup, whisk the eggs and milk together and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Egg

Milk

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Measuring Cup

Whisk

Place the prebaked pie crust on a baking sheet to prevent any egg mixture from spilling into the oven and place the meat-vegetable mixture into the crust, top with grated cheese, and then carefully pour over the egg-milk mixture.

Ingredients you will need

Pie Crust

Vegetable

Cheese

Crust

Meat

Milk

Egg

Equipment you will use

Baking Sheet

Oven

Bake for 35 minutes, or until the top begins to brown and the custard is almost set in the middle. Allow to stand for 10 minutes before slicing and serving.

Ingredients you will need

Custard