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Chicken-Asiago-Spinach Quiche

(62)
  41 reviews
  • 30 min prep time
  • 1 hr 25 min total time
  • 15 ingredients
  • 8 servings
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A clever combination starts with refrigerated pie crust in an easy-to-assemble quiche.

Bake-Off® Contest 43, 2008
Will Sperry
Bunker Hill, West Virginia

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
2
tablespoons CRISCO® Pure Vegetable Oil
1/2
teaspoon finely chopped garlic
1
medium onion, chopped (1/2 cup)
1/2
cup cooked real bacon pieces (from 2.5-oz package)
1
cup chopped cooked chicken
1
box (9 oz) Green Giant™ frozen chopped spinach, thawed, squeezed to drain
1
container (8 oz) sour cream
1/4
teaspoon salt
1/4
teaspoon garlic powder
1/8
teaspoon pepper
2
cups shredded sharp Cheddar cheese (8 oz)
1 1/2
cups shredded Asiago cheese (6 oz)
3
eggs
1/2
cup whipping (heavy) cream

Steps

  • 1 Heat oven to 375°F. Unroll pie crust and press firmly against bottom and side of 9-inch regular or 9 1/2-inch deep glass pie plate; flute edge as desired. Prick bottom of crust several times with fork. Bake 10 minutes; cool.
  • 2 Meanwhile, in 10-inch skillet, heat oil over medium heat. Add garlic and onion; cook 2 to 3 minutes, stirring occasionally, until onion is tender. Reduce heat. Stir in bacon, chicken and spinach; toss to combine. Remove from heat; transfer mixture to large bowl.
  • 3 Stir sour cream, salt, garlic powder and pepper into spinach mixture until well blended. Stir in cheeses.
  • 4 In small bowl, beat eggs and whipping cream with fork or wire whisk until well blended. Gently fold into spinach mixture until well blended. Pour filling into pie crust.
  • 5 Bake 15 minutes. Cover crust edge with strips of foil. Bake 20 to 25 minutes longer or until center is set and edge of crust is golden brown. Let stand 15 minutes before serving.
  • 1 Heat oven to 375°F. Unroll pie crust and press firmly against bottom and side of 9-inch regular or 9 1/2-inch deep glass pie plate; flute edge as desired. Prick bottom of crust several times with fork. Bake 10 minutes; cool.
  • 2 Meanwhile, in 10-inch skillet, heat oil over medium heat. Add garlic and onion; cook 2 to 3 minutes, stirring occasionally, until onion is tender. Reduce heat. Stir in bacon, chicken and spinach; toss to combine. Remove from heat; transfer mixture to large bowl.
  • 3 Stir sour cream, salt, garlic powder and pepper into spinach mixture until well blended. Stir in cheeses.
  • 4 In small bowl, beat eggs and whipping cream with fork or wire whisk until well blended. Gently fold into spinach mixture until well blended. Pour filling into pie crust.
  • 5 Bake 15 minutes. Cover crust edge with strips of foil. Bake 20 to 25 minutes longer or until center is set and edge of crust is golden brown. Let stand 15 minutes before serving.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
540
(
Calories from Fat
380),
% Daily Value
Total Fat
42g
42%
(Saturated Fat
21g,
21%
Trans Fat
1g
1%
),
Cholesterol
175mg
175%;
Sodium
920mg
920%;
Total Carbohydrate
17g
17%
(Dietary Fiber
1g
1%
  Sugars
3g
3%
),
Protein
25g
25%
;
% Daily Value*:
Vitamin A
70%;
Vitamin C
0%;
Calcium
40%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
®Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2011
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