Asiago Chicken Quiche Recipe

Ingredients for Asiago Chicken Quiche

• 1 (14.1 ounce) refrigerated pie crust
• Olive Oil
• 2 cloves garlic, minced
• 1/2 medium yellow onion, chopped
• 4 slices bacon, cooked and crumbled
• 1 1/2 cups cooked chicken, diced
• Frozen Spinach
• Light Sour Cream
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• Cheddar Cheese
• Asiago Cheese
• 3 large eggs
• Heavy Whipping Cream

How to Make Asiago Chicken Quiche

1. 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.
2. Prick the bottom of the crust several times with a fork.
3. Bake for 10 minutes. Remove from oven and let cool slightly.
4. While the crust is baking, heat olive oil in a 10-inch skillet over medium heat.
5. Add minced garlic and chopped onion; cook for 2-3 minutes, stirring occasionally, until softened.
6. Reduce heat to low. Stir in crumbled bacon, diced chicken, and chopped spinach. Toss to combine and remove from heat.
7. Transfer the chicken mixture to a large bowl.
8. Stir in sour cream, salt, garlic powder, and black pepper until well blended.
9. Add Asiago and Parmesan cheese; stir to combine.
10. In a separate small bowl, whisk together eggs and whipping cream until light and frothy.
11. Gently fold the egg mixture into the chicken and cheese mixture until just combined.
12. Pour the filling into the prepared pie crust.
13. Bake for 15 minutes.
14. Cover the crust edges with strips of foil to prevent over-browning.
15. 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.
16. Let the quiche stand for 15 minutes before slicing and serving. Enjoy!