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CRUSTLESS CHICKEN ASPARAGUS QUICHE




List of Ingredients



• 2 CUPS CUT ASPARAGUES, CUT INTO 1" PIECES
  
• 2 TABLESPOONS FLOUR
  
• 1/2 TEASPOON SALT
  
• 1/4 TEASPOON FRESHLY GROUND BLACK PEPPER
  
• PINCH GROUND RED PEPPER OR TO TASTE
  
• 8 OUNCES SKINLESS BONELESS CHICKEN BREASTS, CUT INTO 1/2" PIECES
  
• 2 TEASPOONS VEGETABLES OIL
  
• 1/2 CUP FINELY CHOPPED RED BELL PEPPER
  
• 1/2 CUP 1/2 & 1/2
  
• 3 EGGS
  
• 4 1/2 OUNCES GRATED CHEDDAR CHEESE
  






Instructions



1. PREHEAT OVEN TO 350°.SPRAY LIGHTLY PIE PLATE WITH VEGETABLE SPRAY.
   
2. IN A LARGE POT OF BOILING WATER, COOK ASPARAGUS 3 MINUTES OR UNTIL JUST TENDER. DRAIN, DISCARDING LIQUID, RINSE WITH COLD WATER. DRAIN AGAIN, SET ASIDE 6 TIPS TO GARNISH QUICHE.
   
3. IN A BOWL COMBINE FLOUR, SALT, PEPPER AND GROUND RED PEPPERS, ADD CHICKEN, TURNING TO COAT EVENLY.
   
4. IN A LARGE NONSTICK SKILLET HEAT 1 TEASPOON OIL ADD CHICKEN, RESERVING ANY REMAINING FLOUR MIXTURE. COOK OVER MEDIUM HIGH HEAT, STIRRING CONSTANTLY, 4 TO 5 MINUTES, OR UNTIL CHICKEN IS NO LONGER PINK. REMOVE CHICKEN FROM SKILLET, SET ASIDE.
   
5. IN SAME SKILLET, HEAT REMAINING 1 TEASPOON OIL, ADD BELL PEPPER, ONION AND RESERVED FLOUR MIXTURE. COOK OVER MEDIUM HIGH HEAT, STIRRING CONSTANTLY, 5 MINUTES OR UNTIL VEGETABLES ARE SOFTENED. REMOVE VEGETABLE MIXTURE FROM SKILLET AND SET ASIDE.
   
6. IN A MEDIUM BOWL, WITH WIRE WHISK, COMBINE MILK AND EGGS, BLENDING UNTIL MIXTURE IS FROTHY, STIR IN CHEESE, ASPARAGUS, CHICKEN AND VEGETABLES. POUR MIXTURE INTO PREPARED PIE PLATE.
   
7. BAKE 40 MINUTES OR UNTIL KNIFE INSERTED IN CENTER COMES OUT CLEAN.
   
8. ARRANGE RESERVED ASPARAGUS TIPS IN A SPOKE FASHION IN CENTER OF QUICHE. LET STAND 5 MINUTES.
   
9. 6 SERVINGS