email printHappy Easter!! – Chicken Asiago Spinach Quiche

Chicken Asiago Spinach Quiche

Why have I been up since 4 fricken am?  An even better question is why has waking up at 4am become something normal to me since becoming pregnant?  Usually I can get myself back to sleep after about an hour, but I knew that I wasn’t going to be able to this am so I just went with it and got up.  Poor husband decided just to get up with me.  What a shame, up at 4am on Easter Sunday while the rest of the world sleeps.  Welp, I guess it’s just my body’s way of getting me used to the next 7 years without sleep….WooHoo!  So, I was the crazy lady that was at the grocery store by 6am.  I got evil eyes from the folks working at the store….well Happy Fricken Easter to you too peeps!

I decided that since I’ve been lacking in the cooking department I’d whip up a lovely brunch.  My bff told me about this yummy Chicken Asiago Spinach Quiche recipe from Pillsbury.  So I decided to give it a go.  Woah, woah – very yummy.  I’m keeping this recipe as one of my standards….so don’t be surprised friends and family if you come to visit and I make this.  It’s soooooo yummalicious.

I hope you and yours had an amazing Easter!!

  • 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 LAND O LAKES® Eggs

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. 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. 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 fork or wire whisk until well blended. Gently fold into spinach mixture until well blended. Pour filling into pie crust. 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.

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