Asparagus Chicken Quiche

Ingredients

• 3  asparagus fresh trimmed
• 1 tablespoon parsley dried
• 5  eggs 
• 2 teaspoons flour all-purpose
• 0.5 cup mushrooms fresh sliced
• 4  spring onion chopped
• 8 servings pepper white to taste
• 0.5 cup half and half 
• 0.5 cup monterrey jack cheese shredded
• 0.3 teaspoon hot sauce green hot tabasco® (mild) (such as )
• 2 cups rotisserie chicken cut diced cooked
• 0.5 teaspoon salt 
• 1 cup swiss cheese shredded
• 1 9-inch pie crust dough 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• toothpicks
• pie form

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil.
3. Place 1 pound of asparagus into the steamer insert, cover, and steam until just tender, 4 to 6 minutes.
4. Drain asparagus and set aside.
5. Beat eggs, half-and-half, parsley, salt, white pepper, and green hot sauce in a bowl until smooth.
6. Stir together cooked chicken, Swiss cheese, Monterey Jack cheese, mushrooms, and green onions in a bowl; mix in flour.
7. Line a 9-inch pie dish with pie crust.
8. Spread about half of the cooked asparagus over the bottom of the crust.
9. Spread about half of the chicken mixture over the asparagus.
10. Repeat layers of asparagus and chicken mixture.
11. Gently pour the egg mixture over the layers.
12. Arrange 3 asparagus spears decoratively on top of the quiche.
13. Bake in the preheated oven until the filling is slightly puffed and lightly browned and a toothpick inserted into the center of the quiche comes out clean, 40 to 50 minutes.
14. Sprinkle quiche with cherry tomatoes, if desired.