Quick Chicken and Vegetable Quiche
- 1 refrigerated pie crust
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, thinly sliced
- 1 teaspoon coarse salt
- 1/2 cup fresh asparagus, tough woody stems snapped off and discarded, cut into 1/2-inch pieces
- 1 1/2 cups cooked shredded chicken, from a store-bought rotisserie chicken or leftover roasted chicken
- 5 large eggs, beaten
- 3/4 cup whole milk
- Freshly ground black pepper
- 1 cup Gruyère or Emmenthal Swiss cheese, shredded
- Produce
- Asparagus, fresh (1/2 cup)
- Yellow onion, large (1)
- Meat
- Chicken, cooked (1 1/2 cups)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Olive oil, extra-virgin (2 tablespoons)
- Salt, coarse (1 teaspoon)
- Bread & Baked Goods
- Pie crust, refrigerated (1)
- Dairy
- Gruyere or emmenthal swiss cheese (1 cup)
- Whole milk (3/4 cup)
- Refrigerated
- Eggs, large (5)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published June 1, 2012 (8 months ago).
48 people saved this recipe.
