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Name: Chicken Asiago Spinach Quiche
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: pastry; 2 tbsp Olive oil; 1-2 cloves garlic pressed; 1 mdm onion chopped; 1/2 cup cooked bacon; 1 cup chopped, cooked chicken; 1 cup chopped spinach; 1 8-oz container Sour cream; 1/4 tsp Salt; 1/4 tsp Garlic powder; 1/8 tsp Pepper; 2 cups cheddar cheese shredded; 1 1/2 cups asiago shredded; 3 Eggs; 1/2 cup heavy cream

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INGREDIENTS

pastry
2 tbsp Olive oil
1-2 cloves garlic ; pressed
1 mdm onion ; chopped
1/2 cup cooked bacon
1 cup chopped, cooked chicken
1 cup chopped spinach
1 8-oz container Sour cream
1/4 tsp Salt
1/4 tsp Garlic powder
1/8 tsp Pepper
2 cups cheddar cheese ; shredded
1 1/2 cups asiago ; shredded
3 Eggs
1/2 cup heavy cream

INSTRUCTIONS

Heat oven to 375.

Roll out pie crust and press firmly against bottom of 9-inch regular on 9 1/2 inch deep glass pie plate.

Flute edges as desired.

Prick bottom with a fork and use beads to keep it flat and you bake for about 10 minutes then cool.

In a 10 inch skillet, heat oil over medium heat.

Add garlic, onion and cook 2-3 mins until onion is tender.

Reduce heat and stir in bacon, chicken and spinach, tossing to combine.

Remove from heat and transfer mixture to large bowl.

Stir sour cream, salt, garlic powder and pepper into spinach mixture until well blended.

Stir in cheeses.

In small bowl, beat eggs and whipping cream with whisk until well blended.

Gently fold into spinach mixture until well blended.

Pour filling into pie crust.

Bake 15 minutes.

Cover crust edge with cover.

Bake 20-25 minutes longer or until centre is set and edge of crust is golden brown.

Let stand 15 mins before serving.

NOTES

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Chicken Asiago Spinach Quiche

pastry
2 tbsp Olive oil
1-2 cloves garlic pressed
1 mdm onion chopped
1/2 cup cooked bacon
1 cup chopped, cooked chicken
1 cup chopped spinach
1 8-oz container Sour cream
1/4 tsp Salt
1/4 tsp Garlic powder
1/8 tsp Pepper
2 cups cheddar cheese shredded
1 1/2 cups asiago shredded
3 Eggs
1/2 cup heavy cream

Heat oven to 375.
Roll out pie crust and press firmly against bottom of 9-inch regular on 9 1/2 inch deep glass pie plate.
Flute edges as desired.
Prick bottom with a fork and use beads to keep it flat and you bake for about 10 minutes then cool.
In a 10 inch skillet, heat oil over medium heat. 
Add garlic, onion and cook 2-3 mins until onion is tender.
Reduce heat and stir in bacon, chicken and spinach, tossing to combine.
Remove from heat and transfer mixture to large bowl.
Stir sour cream, salt, garlic powder and pepper into spinach mixture until well blended. 
Stir in cheeses.
In small bowl, beat eggs and whipping cream with whisk until well blended. 
Gently fold into spinach mixture until well blended. 
Pour filling into pie crust. 
Bake 15 minutes.
Cover crust edge with cover. 
Bake 20-25 minutes longer or until centre is set and edge of crust is golden brown. 
Let stand 15 mins before serving.

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Nutrition

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Serving Size: 1 Serving (1115g)
Recipe Makes: 1 Servings

Calories: 2772
Calories from Fat: 1953 (70%)

Amt Per Serving		% DV

	Total Fat 217g	289 %
	Saturated Fat 112g	560 %
	Monounsaturated Fat 77.7g
	Polyunsanturated Fat 12.8g
Cholesterol 575mg		177 %
Sodium 4940.3mg		170 %
Potassium 2171.1mg		57 %
Total Carbohydrate 64.1g		19 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 62.6g
Protein 140.9g		201 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2772

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