Description

Thyme flecked smoked chicken and asparagus quiche is perfect for a lunch or a spring brunch spread.

Ingredients

1 quantity bought shortcrust pastry or homemade quiche pastry
5 eggs
80 milliliters / 1/3 cup milk
1/2 teaspoon wholegrain mustard
1/2 teaspoon fresh thyme, roughly torn
1/2 teaspoon salt and pepper
100 grams/3.5 ounces smoked chicken, roughly chopped or torn into bite size pieces
230 grams / 8 ounces asparagus, stem removed (slice or break at 1 inch above the base)
1 1/4 cups grated mild cheese

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Instructions

Preheat the oven to 150°C/300F and greaseproof a baking dish.
Roll the pastry out and create a firm edge, flattening slightly with a fork.
Lay half the asparagus inside the pastry.
Place the eggs, wholegrain mustard, fresh thyme, salt, pepper and milk into a bowl and whisk lightly until the eggs are broken, trying not to create too many bubbles.
Scatter the smoked chicken over the base of the pastry.
Lay the asparagus on top and pour the quiche filling slowly and evenly over the top.
Sprinkle the grated cheese evenly over the quiche.
Place in the oven and bake for 40 minutes, raise the temperature to 180C/350F and continue baking until golden brown, a further 15 minutes for a total baking time of 55 minutes.
Remove from the oven and allow to sit and cool for 5 minutes.
Slice and serve immediately.

Notes

Homemade pastry: The pastry here is perfect for quiche and isn't completely the same as shortcrust, but this is the go to in our house and actually comes together pretty quickly (aka in 5 minutes) and can easily be made ahead meaning it's quite fuss free.

Herby crust: If you choose to homemade the pastry, adding 1 teaspoon of torn fresh thyme will go beautifully here as well as the flecks when you roll out the pastry.

Pastry ahead of time: The pastry can easily be made one or two days ahead and kept in the fridge until you're ready to bake the quiche.

Smoked chicken sub: If you can't obtain smoked chicken then shredded chicken works well for this dish too, maybe adding a little more thyme and mustard for flavoring though.

Recipe by Roamingtaste

Nutrition

Serving Size: 6