Chicken and asparagus have long been popular pairing and as such, it makes perfect sense to use this winning combination to make a flavour-packed Chicken & Asparagus Quiche.
To make our quiche stand out from the rest, we have chargrilled both the chicken and the asparagus to add flavour. We have also sweated some onions down in a little reduced chicken stock to ad a fantastic depth of flavour.
Chargrilled Chicken & Asparagus Quiche
Difficulty: Easy8-10
servings15
minutes25
minutesIngredients
6 Large eggs.
3 Tbsp. Quark or Cottage Cheese)
110g 50% reduced-fat cheddar. (3 ½ Syns – 25g if not used as a HexA choice)
1 Medium onion (Finely diced).
1 Garlic clove (crushed).
1 Large Chicken Breast, (Roasted and shredded or thinly sliced.
8-10 Asparagus spears (Griddled or pan Seared)
One-Cal spray olive oil.
50ml Tap water.
1 Knorr chicken stock pot.
1 Tsp. salt.
½ Tsp. Ground black pepper
Directions
- Pre-heat the oven to 170C and line your baking tray or quiche dish with parchment paper and set aside
- Bring a small frying pan or skillet to medium heat, spray with One-Cal spray olive oil and add the diced onions, allow to cook out for a minute.
- Add the Knorr stock pot and half of the water to the onions, cover and allow the stock pot to breakdown to a stock. Add the crushed garlic, crack black pepper and continue to cook until the liquid has reduced by half and onions are soft and translucent. Set aside.
NOTE: If the pan becomes dry, use a little more water in the onion stock to help sweat the onions down. - Bring a griddle pan to a medium-high heat, butterfly the chicken breast, season with crack black pepper and sea salt and a spray of One-Cal Olive oil.
Lay the chicken breast across the grill pan and cook for 5-6 minutes on each side.
Using the same pan, spray the asparagus with one-Cal spray olive oil and place across the griddle lines to char for 4-6 minutes. (turn very couple of minutes to cook evenly
When cooked, slice the asparagus into 3cm lengths and the chicken into thin slices and set aside.
NOTE: If don’t have a griddle pan, just use a frying pan you may not get the chargrill effect but you Chicken & Asparagus Quiche will still taste absolutely fabulous. - In a large bowl, whisk together 6 eggs, 3 tablespoons of quark (or cottage cheese), season to taste with salt and cracked black pepper until well combined.
Ladle some of the egg and cheese mix into the quiche bowl/baking tin and evenly spread 1/3 of the each of the sliced chicken, sliced asparagus and onions then top with 1/34 of the grated cheddar cheese.
Repeat this process until all the ingredients have been used. - Place into the middle shelf of the oven and cook for 25 minutes or until the top of the quiche has become golden in colour.
Notes
- NOTE: If using cottage cheese, I like to blitz it first with a couple of eggs until smooth before adding to the mixing bowl.
- This dish will keep in the fridge for up to 5 days.
- Using a chicken stock pot adds so much depth of flavour to the quiche and is a step that i would not leave out.
