Asparagus Chicken Quiche

Directions

1. 1
   Preheat oven to 375 degrees F (190 degrees C).
2. 2
   Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Place 1 pound of asparagus into the steamer insert, cover, and steam until just tender, 4 to 6 minutes. Drain asparagus and set aside.
3. 3
   Beat eggs, half-and-half, parsley, salt, white pepper, and green hot sauce in a bowl until smooth.
4. 4
   Stir together cooked chicken, Swiss cheese, Monterey Jack cheese, mushrooms, and green onions in a bowl; mix in flour.
5. 5
   Line a 9-inch pie dish with pie crust.
6. 6
   Spread about half of the cooked asparagus over the bottom of the crust.
7. 7
   Spread about half of the chicken mixture over the asparagus.
8. 8
   Repeat layers of asparagus and chicken mixture.
9. 9
   Gently pour the egg mixture over the layers.
10. 10
    Arrange 3 asparagus spears decoratively on top of the quiche.
11. 11
    Bake in the preheated oven until the filling is slightly puffed and lightly browned and a toothpick inserted into the center of the quiche comes out clean, 40 to 50 minutes.
12. 12
    Sprinkle quiche with cherry tomatoes, if desired.