- Yields: 6 to 8 servings
- Preparation: 160 minutes
- 1 1/4 cups (300mL) all purpose flour
- 1/2 tsp (2mL) salt
- 1/2 tsp (2mL) sugar
- 8 tsp (120mL) GAY LEA - Salted Butter, very cold, cut into 1/2" cubes
- 3 tbsp (45mL) Hewitt's - milk, very cold
- 1 tsp (5mL) GAY LEA - Salted Butter
- 1/2 onion, small and diced
- 1/2 cup (125mL) asparagus
- 2 oz (60mL) baby spinach
- 5 oz (150g) smoked chicken, julienned or cut into strips
- 4 eggs, large
- 1 cup (250mL) Hewitt's - milk
- 1/2 cup (125mL) 35% cream
- 1/2 tsp (2mL) salt
- 1/4 tsp (1mL) pepper
- 5 oz (150g) brie, sliced into strips
- 1/4 cup (50mL) scallions, thinly sliced on the bias
- In food processor, combine flour, salt and sugar; pulse to mix.
- Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea-sized pieces of dough. Add milk, one tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it’s ready; if not, add a little more milk and pulse again.
- Remove dough from processor and place on a clean surface.
- Carefully shape into a disc. Do not over-knead. You should still be able to see little streaks of butter, which makes the baked crust flaky. Sprinkle dough with a little flour on all sides. Wrap in plastic wrap and refrigerate at least 1 hour.
- Remove dough from refrigerator. Let sit at room temperature 5 to 10 minutes. Sprinkle flour on top. Roll out on lightly floured surface to a 12” circle, about 1/8” thick. Add a few sprinkles of flour, if necessary, to keep dough from sticking to work surface. Gently fold in half. Place into 9” pie plate or quiche dish; gently press down to line pie dish.
- Preheat oven to 375°F (190ºC).
- Preheat electric skillet to 350ºC (180ºF).
- Place butter in skillet and gently sauté onion until translucent; add asparagus and cook until asparagus is tender.
- Place spinach, smoked chicken and sautéed vegetables in pie shell.
- Beat eggs with milk, cream, salt and pepper. Pour egg mixture over vegetables. Distribute Brie cheese evenly and top with scallions.
- Bake for 30 to 40 minutes, or until no traces of raw egg appear when the centre is pierced with a knife.
- Remove from oven; let rest for 5 to 10 minutes to set, cut and serve.
- This quiche is also an easy-to-prepare choice for dinner or brunch served with your choice of salad.
- For a vegetarian version of this quiche, simply substitute chicken with your favourite vegetables.