Smoked Chicken and Asparagus Quiche

Instructions

1. In food processor, combine flour, salt and sugar; pulse to mix.
2. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea-sized pieces of dough. Add milk, one tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it’s ready; if not, add a little more milk and pulse again.
3. Remove dough from processor and place on a clean surface.
4. Carefully shape into a disc. Do not over-knead. You should still be able to see little streaks of butter, which makes the baked crust flaky. Sprinkle dough with a little flour on all sides. Wrap in plastic wrap and refrigerate at least 1 hour.
5. Remove dough from refrigerator. Let sit at room temperature 5 to 10 minutes. Sprinkle flour on top. Roll out on lightly floured surface to a 12” circle, about 1/8” thick. Add a few sprinkles of flour, if necessary, to keep dough from sticking to work surface. Gently fold in half.
6. Place into 9” pie plate or quiche dish; gently press down to line pie dish.

1. Preheat oven to 375°F (190ºC).
2. Preheat electric skillet to 350ºC (180ºF).
3. Place butter in skillet and gently sauté onion until translucent; add asparagus and cook until asparagus is tender.
4. Place spinach, smoked chicken and sautéed vegetables in pie shell.
5. Beat eggs with milk, cream, salt and pepper. Pour egg mixture over vegetables. Distribute Brie cheese evenly and top with scallions.
6. Bake for 30 to 40 minutes, or until no traces of raw egg appear when the centre is pierced with a knife.
7. Remove from oven; let rest for 5 to 10 minutes to set, cut and serve.

• This quiche is also an easy-to-prepare choice for dinner or brunch served with your choice of salad.
• For a vegetarian version of this quiche, simply substitute chicken with your favourite vegetables.

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