Chicken, Asparagus, and Feta Quiche with a Whole Wheat Crust
This Chicken, Asparagus, and Feta Quiche with a Whole Wheat Crust is a delightful blend of tender chicken, fresh asparagus, and tangy feta cheese, all nestled in a hearty whole wheat crust. Perfect for any meal, this quiche brings the flavors of the Mediterranean to your table with its wholesome ingredients and savory profile.
Equipment
- 9-inch (23cm) pie dish
- Large mixing bowl
- Pastry cutter or forks
- Skillet
- Rolling Pin
- Whisk
- Medium mixing bowl
Ingredients
Whole Wheat Crust
- 1 1/4 cups whole wheat flour 150g
- 1/4 tsp salt 1.5g
- 1/2 cup unsalted butter, chilled and diced 113g
- 3-4 tbsp ice water 45-60ml
Filling
- 1 tbsp olive oil 15ml
- 1 cup diced cooked chicken breast 150g
- 1 cup asparagus, trimmed and cut into 1-inch pieces 100g
- 4 large eggs
- 1 cup whole milk 240ml
- 1/2 cup crumbled feta cheese 75g
- 1/4 tsp black pepper 0.5g
- 1/4 tsp salt 1.5g
Instructions
- Preheat your oven to 375°F (190°C).
- Begin by making the crust. In a large bowl, combine whole wheat flour and salt. Add the chilled, diced butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Gradually sprinkle in ice water, a tablespoon at a time, mixing until the dough comes together. Form the dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
- On a floured surface, roll out the dough to fit a 9-inch (23cm) pie dish. Transfer the dough to the dish, trim any excess, and crimp the edges. Prick the bottom with a fork. Bake the crust for 10 minutes, then remove from the oven.
- While the crust is baking, heat olive oil in a skillet over medium heat. Add the diced chicken and asparagus, sautéing until the asparagus is tender-crisp, about 5 minutes. Spread this mixture evenly over the pre-baked crust.
- In a medium bowl, whisk together eggs, milk, salt, and pepper. Stir in the crumbled feta cheese. Pour this mixture over the chicken and asparagus in the crust.
- Bake the quiche for 35-40 minutes, or until the filling is set and the crust is golden brown.
- Let the quiche cool for 10 minutes before slicing and serving.
Notes
The whole wheat crust can be made ahead and stored in the refrigerator for up to 3 days or in the freezer for a month.
For a lighter version, substitute the whole milk with low-fat milk or a milk alternative of your choice.
Feel free to add herbs like dill or parsley to the egg mixture for an extra layer of flavor.
Leftover quiche can be stored in the refrigerator for up to 3 days and makes for an excellent quick meal.