Springtime Quiche

• Crust
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/3 cup butter, cut into dice
• 2 tablespoons chopped fresh chives
• 2 tablespoons cold water
• Filling
• 2 cups shredded cheddar cheese, about 8 oz
• 1 cup cooked chicken, shredded
• 6 slices bacon, crisply cooked and cut into 1-inch pieces
• 1/4 lb fresh asparagus
• 1 1/2 cups half-and-half or 1 1/2 cups whole milk
• 4 eggs, slightly beaten
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

1. For crust, EITHER combine flour and salt in bowl; cut in butter until crumbly. Stir in chives and water (mixture will be crumbly).
2. Shape dough into a ball; place on lightly floured surface and roll into a 12-inch circle, about 1/8 inch thick.
3. Fold into quarters and transfer to a 10-inch quiche pan. Unfold and ease crust into pan, pressing firmly against bottom and sides. Crimp or flute crust.
4. OR substitute a prepared pie crust, sprinkle chives over bottom of crust and press lightly into the dough.
5. Spread cheese over bottom of crust; top with chicken and scatter bacon over chicken. Place asparagus spears in a spoke pattern on top of the bacon.
6. Combine half and half (or milk), eggs, salt and pepper in a small bowl. Whisk to mix well.
7. Pour egg mixture over filling in the crust.
8. Bake in a preheated 400-degree F oven 40-45 minutes or until golden and set in the center.
9. Let stand 10 minutes before cutting.

crust, flour, salt, butter, fresh chives, cold water, filling, cheddar cheese, chicken, bacon, fresh asparagus, milk, eggs, salt, black pepper

Taken from www.food.com/recipe/springtime-quiche-217079 (may not work)