Chicken and Asparagus Quiche

Ingredients: 

1 pound fresh asparagus, 

trimmed and cut into 1/2 inch pieces

8 inch) unbaked pie shells

1 egg white, lightly beaten

4 eggs

1 1/2 cups half-and-half cream

1/4 tsp ground nutmeg 

Tsp salt & pepper 

2 cups shredded Swiss cheese

2 cups diced cooked chicken

1/2 cup shredded Mustard cheese 

1/2 cup sliced fresh mushrooms

1 sliced green onion chopped

Instructions:

Preheat oven to 400 degrees F (200 degrees C). 

Place asparagus in a steamer over 1 inch of boiling water, and cover or sauté in a sauce pan. Cook until tender but still firm, about 2 to 6 minutes. (Drain and cool.) 

Brush pie shells with beaten egg whites. 

Stir together cooked chicken, Swiss cheese, Mustard cheese, mushrooms, and green onions in a bowl; mix in flour.

Spread about half of the cooked asparagus over the bottom of the crust.

 Spread about half of the chicken mixture over the asparagus. 

Repeat layers of asparagus and chicken mixture. 

Gently pour the egg mixture over the layers. 

Arrange 3 asparagus spears decoratively on top of the quiche. 

Bake in the preheated oven until the filling is slightly puffed and lightly browned and a toothpick inserted into the center of the quiche comes out clean, 40 to 50 minutes.

Boom. Bamb. MAGIC!!!!! Enjoy!!!