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This quiche is perfect for brunch or a holiday breakfast.
Heat oven to 400°F.
Combine flour and salt in bowl; cut in butter until mixture resembles coarse crumbs. Stir in chives and water (mixture will be crumbly). Shape into ball.
Roll dough into 12-inch circle on lightly floured surface to 1/8-inch. Fold into quarters. Unfold; ease into 10-inch quiche pan, pressing firmly against bottom and sides. Crimp or flute crust.
Spread cheese over bottom of crust; top with chicken. Sprinkle bacon over chicken. Place asparagus spears on top of bacon.
Stir together all remaining filling ingredients in bowl. Pour over chicken mixture. Bake 40-45 minutes or until golden and set in center. Let stand 10 minutes before serving.
Dietary Fiber: 0g
I thought this was GREAT! Chicken and Asparagus great combo. I use the basic to make all quiches. I do sub 1/2 & 1/2 for milk
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/542
© 2015 Land O'Lakes, Inc.
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance?
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance? More ...
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