Asparagus-Pecan Quiche

Name: Asparagus-Pecan Quiche
Ingredients: 1 unbaked pastry shell (9 inches); 1 cup cut fresh or frozen asparagus (2-inch pieces); 1-1/4 cups shredded Swiss cheese; 1 cup chopped cooked chicken; 1/2 cup chopped pecans, divided; 1/4 cup chopped onion; 1 tablespoon all-purpose flour; 1-1/2 cups half-and-half cream; 3 large eggs, beaten; 1 teaspoon Dijon mustard; 1/2 teaspoon salt; 3 drops hot pepper sauce; 2 tablespoons grated Parmesan cheese

13 ingredients

1 steps

Ingredients

1 unbaked pastry shell (9 inches)
1 cup cut fresh or frozen asparagus (2-inch pieces)
1-1/4 cups shredded Swiss cheese
1 cup chopped cooked chicken
1/2 cup chopped pecans, divided
1/4 cup chopped onion
1 tablespoon all-purpose flour
1-1/2 cups half-and-half cream
3 large eggs, beaten
1 teaspoon Dijon mustard
1/2 teaspoon salt
3 drops hot pepper sauce
2 tablespoons grated Parmesan cheese

Directions

1

Line unpricked pastry shell with a double thickness of heavy-duty aluminum foil. Bake at 450° for about 8 minutes or until edges just begin to brown. Remove from oven and discard foil. Set crust aside. Place asparagus in a small saucepan with enough water to cover; cook until crisp-tender. Drain thoroughly; toss with Swiss cheese, chicken, 1/4 cup pecans, onion and flour. Spoon into baked crust. Combine cream, eggs, mustard, salt and hot pepper sauce; pour over asparagus mixture. Sprinkle with Parmesan cheese. Top with remaining pecans. Bake at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.