Ingredients for Asiago Chicken Quiche
- 1 (9 inch) pie crust
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 small onion, chopped
- 6 slices bacon, cooked and crumbled
- 2 cups cooked chicken, diced
- 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
- 1/2 cup light sour cream
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 0 Cheddar Cheese
- 1 cup shredded Asiago cheese
- 4 large eggs
- 1 cup heavy whipping cream
- 1/2 cup grated Parmesan cheese
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How to Make Asiago Chicken Quiche
- Preheat oven to 375°F (190°C). Unroll pie crust and gently press it into a 9-inch pie plate. Trim and crimp the edges as desired.
- Prick the bottom of the crust several times with a fork.
- Bake for 10 minutes. Remove from oven and let cool slightly.
- While the crust is baking, heat olive oil in a 10-inch skillet over medium heat.
- Add minced garlic and chopped onion; cook for 2-3 minutes, stirring occasionally, until softened.
- Reduce heat to low. Stir in crumbled bacon, diced chicken, and chopped spinach. Toss to combine and remove from heat.
- Transfer the chicken mixture to a large bowl.
- Stir in sour cream, salt, garlic powder, and black pepper until well blended.
- Add Asiago and Parmesan cheese; stir to combine.
- In a separate small bowl, whisk together eggs and whipping cream until light and frothy.
- Gently fold the egg mixture into the chicken and cheese mixture until just combined.
- Pour the filling into the prepared pie crust.
- Bake for 15 minutes.
- Cover the crust edges with strips of foil to prevent over-browning.
- Continue baking for 20-25 minutes, or until the center is set and the crust is golden brown. A knife inserted near the center should come out clean.
- Let the quiche stand for 15 minutes before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
7g
Fat
70g
Carbs
4g
