Chicken and asparagus quiche Archive
This quick and easy quiche is a tasty way of using up leftover roast chicken - and it makes great picnic food too!
Ingredients
- butter, for greasing
- flour, for dusting
- 300g/10½oz ready-made shortcrust pastry
- 9 free-range eggs, 1 beaten for the glaze
- 600ml/20fl oz double cream
- 100g/3½oz asparagus
- 300g/10½fl oz cooked leftover roast chicken, cut into 3cm/1¼in chunks
- 1 tbsp chopped fresh marjoram
- 100g/3½oz vintage Comté cheese, finely grated
- 1 bag green salad leaves, to serve
- salt and freshly ground black pepper
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