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Asparagus Quiche Lorraine

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By Wendy Louise with Mary Ann Koopmann

Posted July 23rd, 2007

This article is reprinted with permission from Offerings from the Oven, by MaryAnn Koopmann, (2006, Sourcebooks, Inc.)

Servings:	6
Author Notes:	Classically French, classically delicious with its mélange of flavors, this special recipe is a favorite.
Ingredients:	1 unbaked pie shell (or use ready made pie shell) 3/4 cup diced cooked chicken 1/4 cup finely diced ham 1 1/4 cups shredded Swiss cheese 2 cups cooked asparagus, cut 1/2-inch size 3 eggs milk nutmeg pepper
Instructions:	Preheat oven to 425°F. Place cooked chicken and ham in pie shell. Arrange shredded cheese evenly over all. Break eggs into a large measuring cup; add milk to level of 1 1/4 cup marker. Add a pinch of nutmeg and a dash of pepper. Beat well with fork. Pour mixture into pie shell. Top with cooked asparagus. Bake at 425° for 15 minutes. Reduce heat to 300° and continue baking 30 to 40 minutes more, or until knife inserted in center comes out clean. Let set 5 minutes before slicing into wedges to serve.