Smoked Chicken and Asparagus Quiche

(Makes 1 – 9” Quiche)

Ingredients

Quiche Dough
300 mL (1-1/4 cups)	All-purpose flour
2.5 mL (1/2 tsp)	Salt
2.5 mL (1/2 tsp)	Sugar
120 mL (8 tbsp)	Gay Lea butter, very cold, cut into ½ cubes
45 mL (3 tbsp)	Milk, very cold

Quiche
5 mL (1 tsp)	Gay Lea butter
½ pc	Onion, small, diced
125 mL (1/2 cup)	Asparagus, sliced
60 g (2 oz)	Baby spinach
150 g (5 oz)	Smoked chicken, julienne or cut into strips
4	Eggs, large
250 mL (1 cup)	Milk
125 mL (1/2 cup)	35% cream
2.5 mL (1/2 tsp)	Salt
1.5 mL (1/4 tsp)	McCormick Gourmet Collection™ Pepper
150 g (5 oz)	Brie cheese, sliced into strips
60 mL (1/4 cup)	Scallions, thinly sliced on the bias

Method

Dough

In a food processor, combine flour, salt, and sugar, pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size 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.
Remove dough from processor and place on a clean surface. Carefully shape into a disc. Do not over-knead the dough. You should still be able to see little streaks of butter throughout dough. These streaks are what will allow the baked crust to be flaky. Sprinkle the dough with a little flour on all sides. Wrap in plastic wrap and refrigerate at least 1 hour.
Remove the dough from the refrigerator. Let sit at room temperature for 5-10 minutes. Sprinkle some flour on top of the dough. Roll out with a rolling pin on a lightly floured surface to a 12 inch circle; about 1/8 of an inch thick. Add a few sprinkles of flour if necessary to keep the dough from sticking to the work surface. Gently fold in half. Place onto a 9-inch pie plate or quiche dish; gently press down to line the pie dish with the dough.

Quiche

Preheat a toaster oven to 190ºC (375ºF).
Preheat an electric skillet to 200ºC (400ºF).
Place the butter in the skillet and gently sauté the onion until translucent, add the asparagus and cook until asparagus is tender.
Place spinach, smoked chicken and sautéed vegetables into the pie shell.
Beat eggs with the milk, cream, salt and pepper. Pour egg mixture over the vegetables. Distribute brie cheese and top with scallions. Gently tap the baking dish to make sure the egg is evenly distributed.
Place into preheated toaster oven and bake for 30-40 minutes, or until no traces of raw egg appear when the center is pierced with a knife.
Remove from oven, let rest for 5-10 minutes to set, portion and serve.

This quiche is also an easy to prepare choice for brunch or dinner, served with your choice of salad.

For a vegetarian version of this quiche, simply eliminate the smoked chicken, or substitute with fish or seafood of your choice.