ASPARAGUS AND CHEDDAR QUICHE
Provided by Aaron McCargo Jr.
Categories main-dish
Time 1h5m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F.
- Roll out pie dough and mold into an 11-inch pie dish, crimping the edges to make ridges. Pierce the dough with a fork several times. Bake in the hot oven until slightly browned, about 6 to 8 minutes. Remove from the oven and let cool. Turn the oven down to 325 degrees F.
- In a large skillet over medium-high heat, add the butter, onions, asparagus, cayenne and garlic. Sprinkle with a pinch salt and a pinch pepper. Cook for 5 to 6 minutes until the asparagus is soft and mixture is fragrant. Remove from the pan to a bowl and let cool.
- In a large bowl, add the chives, Dijon mustard, eggs, heavy cream, nutmeg, a large pinch salt and a large pinch black pepper. Whisk together until well combined.
- Add the asparagus mixture to the pie shell, then pour in the egg mixture. Top with the Cheddar and bake until the eggs are set, about 35 minutes. Remove from the oven, cut into wedges and serve.
ASPARAGUS CHICKEN QUICHE
This tasty quiche is the perfect way to use up leftover chicken and provides plenty of fresh veggies to make it an easy one-dish meal. Chopped fresh tomatoes sprinkled over the top add just the right zing.
Provided by Dhyana
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 1h5m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Place 1 pound of asparagus into the steamer insert, cover, and steam until just tender, 4 to 6 minutes. Drain asparagus and set aside.
- Beat eggs, half-and-half, parsley, salt, white pepper, and green hot sauce in a bowl until smooth.
- Stir together cooked chicken, Swiss cheese, Monterey Jack cheese, mushrooms, and green onions in a bowl; mix in flour.
- Line a 9-inch pie dish with pie crust.
- 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.
- Sprinkle quiche with cherry tomatoes, if desired.
Nutrition Facts : Calories 418 calories, Carbohydrate 21.3 g, Cholesterol 210.7 mg, Fat 26.4 g, Fiber 3.4 g, Protein 24.9 g, SaturatedFat 10.8 g, Sodium 530.3 mg, Sugar 2.6 g
CHICKEN & ASPARAGUS CRUSTLESS TART
Steps:
- Preheat the oven to 180°C/gas 4. Lightly grease a 24cm round tart tin, 3cm deep, then line with greaseproof paper.
- Melt the butter in a frying pan, then sauté the spring onion and garlic over a gentle heat to soften.
- Snap off the woody ends of the asparagus, then slice into 1cm pieces, keeping the tips whole. Add the asparagus to the pan and cook gently for a couple of minutes. Season with salt and pepper, take off the heat, drain and set aside to cool. Keep the asparagus tips to one side.
- Meanwhile, in a bowl, beat the eggs, ricotta, milk and two-thirds of the Parmesan, then season.
- Add the cooled asparagus mixture, along with the chicken. Gently stir it together, then pour into the tin, making sure all the ingredients are evenly distributed. Scatter the tips on top of the tart, and push them into the mixture a little.
- Sprinkle the rest of the Parmesan on top, then put the tart on a baking tray in the oven for 20-25 minutes, until just about set in the middle. If it's not golden, put it under the grill for a few seconds.
- Leave the tart to cool to room temperature, then garnish with some extra sliced spring onion, cut into slices, and serve.
Nutrition Facts : Calories 389 calories, Fat 25.4 g fat, SaturatedFat 10.9 g saturated fat, Protein 37.6 g protein, Carbohydrate 3.3 g carbohydrate, Sugar 2.4 g sugar, Sodium 0.87 g salt, Fiber 1.4 g fibre
CRUSTLESS CHICKEN QUICHE
Steps:
- In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. In a large bowl, combine eggs and cream. Stir in the chicken, cheese, bacon and onion mixture. Pour into a greased 9-in. deep-dish pie plate., Bake at 375° for 35-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 498 calories, Fat 39g fat (19g saturated fat), Cholesterol 337mg cholesterol, Sodium 696mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 31g protein.
CHICKEN SPINACH QUICHE
This delicious quiche features chicken, spinach and cheddar cheese, but you can use Swiss cheese if you'd like. Field editor Barbara McCalley of Allison Park, Pennsylvania shares the recipe and notes, "This quiche is easy to prepare and cuts beautifully."
Provided by Taste of Home
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Sprinkle 1/4 cup cheese into crust. , In a large bowl, combine chicken, spinach, onion and remaining 3/4 cup cheese. Spoon into crust. In a small bowl, whisk eggs, milk, mayonnaise, salt and pepper; pour over chicken mixture., Bake until a knife inserted in the center comes out clean, 40-45 minutes. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 433 calories, Fat 34g fat (13g saturated fat), Cholesterol 109mg cholesterol, Sodium 483mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 13g protein.
CHICKEN-ASPARAGUS QUICHE
Treat your guests to a tasty dinner with this cheesy quiche that's made with asparagus and chicken.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h45m
Yield 10
Number Of Ingredients 15
Steps:
- Heat oven to 425°F. In medium bowl, mix flour, 1 teaspoon salt and the oil with fork until moistened. Sprinkle with cold water, 1 tablespoon at a time, until all water is absorbed. Gather pastry into a ball. In ungreased 13x9-inch (3-quart) glass baking dish, press pastry in bottom and up sides to within 1/2 inch of top of dish. Bake 12 to 15 minutes or until golden brown.
- Meanwhile, in large bowl, beat eggs, sour cream, milk, onion, 1 teaspoon salt, the nutmeg and ground red pepper with wire whisk.
- In partially baked crust, evenly layer chicken, bell pepper, asparagus and cheese. Carefully pour egg mixture over top.
- Reduce oven temperature to 325°F. Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 10 minutes before serving.
Nutrition Facts : Calories 530, Carbohydrate 30 g, Cholesterol 235 mg, Fat 5, Fiber 2 g, Protein 26 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 5 g, TransFat 0 g
ASPARAGUS QUICHE & SOUP
Provided by Jamie Oliver
Categories Vegetables Recipes Vegetables
Time 1h15m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- Tip the flours into a bowl with a good pinch of sea salt, then chop and rub in the butter. Make a well in the middle, crack in one of the eggs, add 2 tablespoons of cold water, then mix, pat and bring together.
- Place between two large sheets of greaseproof paper, flatten to 1.5cm thick and chill in the fridge for 30 minutes.
- Roll out the pastry between the sheets of greaseproof, then line a 25cm loose-bottomed tart tin with the pastry, easing and pushing it carefully into the sides and letting the pastry scruffily hang right over the sides (this will stop it shrinking). Prick the base all over with a fork and bake for 20 minutes, or until lightly golden, then trim off the excess pastry (sometimes I don't bother as people seem to love the crispy bits).
- Halve the asparagus spears, saving the tips for the quiche. Chop and place the rest in a large pan over a medium heat with 1 tablespoon of oil.
- Peel, roughly chop and add the potatoes and onions and strip in half the thyme leaves, and cook for 15 minutes, or until lightly golden, stirring regularly.
- Pour in the stock, bring to the boil, then simmer for 15 minutes. Whiz with a stick blender until smooth, pass through a sieve, then season to taste with salt and black pepper.
- While the soup is on the go, beat the remaining eggs in a bowl with a pinch of salt and pepper and the ricotta, then grate in the Cheddar and pick in the remaining thyme leaves.
- Chop and add the reserved asparagus tips, then stir into the egg mixture and tip into the tart case.
- Bake for 40 minutes, or until beautifully golden. I like to serve the quiche and soup together - it's a wonderful meal.
Nutrition Facts : Calories 514 calories, Fat 30.4 g fat, SaturatedFat 15.4 g saturated fat, Protein 23.1 g protein, Carbohydrate 39.7 g carbohydrate, Sugar 6.3 g sugar, Sodium 1.1 g salt, Fiber 5.5 g fibre
CHICKEN AND ASPARAGUS QUICHE
This quick and easy quiche is a tasty way of using up leftover roast chicken - and it makes great picnic food too!
Provided by James Martin
Categories Main course
Yield Serves 4-6
Number Of Ingredients 11
Steps:
- Preheat the oven to 200C/180C Fan/Gas 6. Grease a 23cm/9in (4cm/2in deep) loose-bottomed tart tin with butter. Roll out the pastry on a lightly floured work surface to a thickness of 5mm/¼in. Wrap the pastry around your rolling pin and gently lower it into the prepared tin, pressing the pastry gently into the base and sides.
- Cover the pastry case with cling film or baking parchment, then fill with baking beans, uncooked rice or flour. Bake in the oven for 20-25 minutes. Remove the lining paper and baking beads.
- Brush the inside of the tart all over with the beaten egg. Return the pastry case to the oven for a further 5 minutes, or until golden-brown. Remove the pastry case from the oven.
- Reduce the oven temperature to 180C/160C Fan/Gas 4.
- In a bowl, whisk 8 eggs and the cream together, then season with salt and freshly ground black pepper.
- Arrange the asparagus spears inside the tart case, then sprinkle over the chicken pieces and marjoram. Pour over the egg and cream mixture until almost level with the top of the pastry case. Scatter the Comté on top.
- Bake the quiche for 20-25 minutes, or until the filling has set and the pastry is golden-brown. Remove from the oven and set aside on a wire rack to cool slightly.
- To serve, cut the quiche into slices and serve with the salad leaves.
JUNIOR LEAGUE - ASPARAGUS CHICKEN QUICHE
Make and share this Junior League - Asparagus Chicken Quiche recipe from Food.com.
Provided by JLofAustin
Categories Breakfast
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- For the Quiche, break off the woody ends of the asparagus spears; the spears should be approximately 4 ½ inches long. Cook the asparagus in boiling water in a saucepan for 5 minutes; drain.
- Prepare the pastry, adding the chives or green onion tops with the flour and salt. Roll the dough into a 13-inch circle on a lightly floured surface. Fit the pastry into a 10-inch quiche dish; trim the edge. Line the bottom with a double thickness of heavy-duty foil. Bake at 450 degrees for 8 minutes; discard the foil. Bake for 4 to 5 minutes longer or until set and dry. Remove from oven. Reduce the oven temperature to 325 degrees.
- Toss the cheese and flour in a bowl. Sprinkle over the hot pastry. Combine the eggs, milk, salt and pepper in a bowl and mix well. Stir in the chicken and bacon.
- Pour over the cheese mixture. Arrange the asparagus in a spoke or fan pattern over the top. Bake at 325 degrees for 55 to 60 minutes or until a knife inserted near the center comes out clean. Let stand for 10 to 15 minutes before serving.
- For the pastry, combine the flour, salt and sugar in a food processor. Add the butter gradually, processing constantly for 10 seconds or until crumbly. Add the ice water ½ teaspoons at a time, processing constantly until the dough forms a ball. Chill, covered with plastic wrap, for 1 hour.
- Roll the dough 1/8 inch thick between sheets of waxed paper. Cut the dough to fit twelve 2 to 3 inch tartlet cups. Fit the dough over the bottoms and up the sides of the cups. The pastry recipe makes enough pastry for two 8 to 10 inch tart or pie shells or one 2 crust pie.
Nutrition Facts : Calories 762, Fat 52, SaturatedFat 25.7, Cholesterol 209, Sodium 779, Carbohydrate 57, Fiber 2.9, Sugar 1.3, Protein 16.6
CHICKEN ASPARAGUS QUICHE
Steps:
- 1. Place chicken over bottom of shell and arrange asparagus spears over chicken.
- 2. Sprinkle cheese evenly over asparagus.
- 3. Combine eggs, cream, salt and pepper; blend until light and frothy.
- 4. Pour gently over all.
- 5. Bake at 375 degrees for about 45 minutes, or until set and knife inserted near center comes out clean.
ONION AND ASPARAGUS QUICHE
All that is good about Spring!
Provided by lykkeligal
Time 1h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Put the flour and quarter teaspoon fine sea salt into a bowl, add chopped butter and rub in until the mixture resembles coarse bread crumbs. Add 3 tablespoons of ice cold water and mix with a butter knife until the dough just comes together.
- If it seems too dry, add a little extra water, but try not to make dough too wet. Lightly knead into a smooth ball, wrap in cling film and leave to rest in the fridge for at least 30 minutes before rolling out.
- Roll out onto a lightly floured surface to a large round, to the thickness of 1 pound coin. Use to line the tin and trim off the excess. Chill again for at least 30 minutes.
- Heat the oven to 200C, 400F gas 6. Line the tart case with tin foil and bake blind for 15 minutes. Brush the inside of the tart case with egg white, and then cool. Remove the foil and bake for another 5 to 10 minutes.
- Adjust the oven setting to 180°C, 350°F gas 4.
- Slice the spring onions on the diagonal. Melt the butter in a pan, add the spring onions, season
- and cook gently over medium heat until soft but not browned. Remove and allow to cool slightly.
- Blanch the asparagus in a pan of boiling water for 2 to 3 minutes; they should still retain a bite.
- Drain and refresh under cold running water, then drain well. Cut the asparagus spears in half lengthwise.
- Whisk the eggs, egg yolks and cream together in a bowl. Reserve a good handful of cheese for sprinkling,
- and the rest of the cheese to the creamy mixture and season well with sea salt and fresh ground black pepper.
- Sprinkle half the reserve cheese in a thin layer over the pastry base and scatter
- over the spring onions. Arrange the asparagus on top, then carefully pour on the creamy mixture
- to just below the rim of the pastry. Sprinkle with remaining cheese and bake for 30 to 35 minutes,
- until the filling is set and golden. According to Tim slightly before unmoulding.
- Serve warm or at room temperature .
ASPARAGUS CHICKEN CLUB QUICHE
Make and share this Asparagus Chicken Club Quiche recipe from Food.com.
Provided by Dienia B.
Categories Breakfast
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- cook bacon add onion and asparagus
- cook until almost soft.
- drain on paper towel
- crumble bacon
- mix egg and milk and cream and cheese
- add pepper and flour
- mix
- into pie shell add chicken asparagus and onion add crumbled bacon
- pour the egg mixture over
- put on baking sheet and bake 375 degrees 40 minutes or until done
- aussie temp was 180 degree c which they said was 360 here.
Nutrition Facts : Calories 376.1, Fat 27.2, SaturatedFat 11.8, Cholesterol 166.6, Sodium 472.8, Carbohydrate 20.5, Fiber 1.6, Sugar 0.5, Protein 12.5
ASPARAGUS CHICKEN QUICHE
"This tasty quiche is the perfect way to use up leftover chicken and provides plenty of fresh veggies to make it an easy one-dish meal. Chopped fresh tomatoes sprinkled over the top add just the right zing."
Provided by @MakeItYours
Number Of Ingredients 16
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Place 1 pound of asparagus into the steamer insert, cover, and steam until just tender, 4 to 6 minutes. Drain asparagus and set aside.
- Beat eggs, half-and-half, parsley, salt, white pepper, and green hot sauce in a bowl until smooth.
- Stir together cooked chicken, Swiss cheese, Monterey Jack cheese, mushrooms, and green onions in a bowl; mix in flour.
- Line a 9-inch pie dish with pie crust.
- 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.
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- Combine flour and salt in bowl; cut in butter until mixture resembles coarse crumbs. Stir in chives and water (mixture will be crumbly). Shape into ball.
- Roll dough into 12-inch circle on lightly floured surface to 1/8-inch. Fold into quarters. Unfold; ease into 10-inch quiche pan, pressing firmly against bottom and sides. Crimp or flute crust.
- Spread cheese over bottom of crust; top with chicken. Sprinkle bacon over chicken. Place asparagus spears on top of bacon.
ASPARAGUS, MUSHROOM AND LEEK QUICHE - MY …
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5/5 (2)Total Time 1 hrCategory AppetizerCalories 342 per serving
- Heat up the oil in a pan, chop the leek and mushrooms, and sautee until tender and all the liquid is released, that should take about 10-15 minutes.
- To make the crust, cut the cold butter into cubes, add it to the flour, and use your fingers to rub the butter with the flour until it resembles breadcrumbs.
CHICKEN & ASPARAGUS QUICHE RECIPE | MYRECIPES
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5/5 (2)Servings 4-6
- Place pie crusts in two 9" pie plates; bake at 450 degrees for 10 to 12 minutes, until lightly golden.
- Meanwhile, in a large skillet, melt butter and olive oil over medium heat. Sauté garlic, onion and asparagus for 5 to 7 minutes, until asparagus is crisp-tender. With a slotted spoon, remove vegetables from skillet, leaving as much of the butter mixture as possible. Add chicken to skillet; sauté for 7 to 8 minutes, until fully cooked.
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CRACK CHICKEN QUICHE - PLAIN CHICKEN
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- Whisk together eggs, heavy cream and Ranch dressing. Pour egg mixture over chicken and cheese mixture in pie crust.
ASPARAGUS QUICHE RECIPE - GOOD FOOD
From goodfood.com.au
Servings 4Total Time 1 hr 30 minsCategory Dinner
- Sift flours into large mixing bowl, return husks to bowl; add butter. Using fingertips, rub butter into flour for 2 minutes or until the mixture is fine and crumbly. Add almost all the water, mix to a firm dough, adding more water if necessary. Turn onto a lightly floured surface, press together until smooth. Brush a 20 cm round springform tin with melted butter or oil. Roll out pastry large enough to cover base and sides of tin. Ease pastry into tin; trim 2 cm below edge of tin and fold top over to form a rim. Cover with plastic wrap; refrigerate for 20 minutes.
- Drain the asparagus thoroughly, reserving eight spears. Cut the remainder into 2 cm lengths. Heat oil in a heavy-based frying pan and cook onion over low heat until soft.
- Place cream, milk and eggs in mixing bowl, whisk until well combined. Place cut asparagus, onion and cheese into pastry shell; pour in filling. Arrange reserved spears on top; bake 40 minutes or until set and golden.
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5/5 (22)Category Main DishesServings 6Total Time 1 hr 10 mins
- In a food processor, pulse the flour and salt until combined. Add the butter and pulse for several seconds until the butter is the size of peas. Add the milk. Pulse for several seconds more until the dough just begins to hold together, adding more milk if necessary. Remove the dough and shape into a disc.
- In a skillet over medium heat, soften the onion in the oil. Add the asparagus and sauté for 1 minute. Season with salt and pepper. Deglaze the skillet with the broth and reduce until nearly evaporated. Remove from the heat and let cool.
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- Grease a 24cm flan pan and line with pastry, prick several times with a fork. Cover with baking paper and weights (you can use dried rice or beans) and then bake blind for 15 minutes. Remove weights and paper and continue to cook for a few minutes more until pastry is golden. Reduce heat to 180C.
- Cook asparagus in boiling, salted water for 4 to 5 minutes until just tender. Remove from heat, lift out spears and allow to cool enough to handle then chop into thirds.
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