Wednesday, August 22, 2012

Second Sunday Brunch at St. John the Apostle, MCC, in Ft. Myers, Florida - August 2012

I made quiche for fifty people for Second Sunday Brunch. Tried something different--a quiche made with chicken. It turned out great! I served it with a colesaw with grapes and raisins (my friend Jack made the coleslaw), herbed French bread and mini-pineapple upside down cakes.
I think next month I am going to try a Southern breakfast--Sausage gravy and biscuits, scrambled eggs with chive, cheese grits and a fruit salad.
Chicken, Mushroom and Asparagus Quiche
1 pre-made refrigerated pie crust
8 ounces (2 cups) Sargento® Artisan Blends® Shredded Swiss Cheese with Gruyere or 2 cups shredded swiss cheese, divided

1 cup coarsely chopped cooked chicken
1/2 teaspoon Grill Mates Montreal Chicken spice

1/2 cups thinly sliced and coarsely chopped onion, sautéed in 1 tablespoon olive oil, drained on paper towel
1/2 cups thinly sliced button mushrooms, sautéed in 1 tablespoon olive oil, drained on paper towel

4 slices crisply cooked bacon, cut into 1-inch pieces, optional
10 spears asparagus, blanched and divided

1 1/2 cups half and half
4 large eggs, slightly beaten

1 teaspoon Dijon mustard
1 slice small tomato, optional

Quiches almost ready for the oven. Just waiting for their egg and cream bath.
Heat oven to 400 degrees.
Spray 9 inch pie pan with butter spray. Place prepared pie crust in pie pan. Flute edges.

Spread 1 cup of cheese over bottom of crust. Sprinkle chicken with ½ teaspoon of Montreal Chicken spice. Spread on top of cheese.
Spread onions and mushrooms over chicken. Spread bacon over mushrooms.

Chop 4 spears of asparagus into 1” pieces. Spread over bacon. Spread remaining cheese over asparagus.
Combine half and half, eggs, and Dijon mustard and beat well. Pour over filling until filling is covered.

Arrange remaining six spears on top of pie. Place tomato slice in center.

Bake for 40 to 45 minutes or until golden and set in center. Let stand 15 minutes before serving.