Chicken Asiago Spinach Quiche

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Pillsbury bake-off 2008; will sperry, bunker hill, wv

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Steps

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Heat oven to 375.

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Unroll pie crust and press firmly against bottom and side of a 9-inch regular or 9 inch deep glass pie plate.

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Flute edges as desired.

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Prick bottom of crust several times with fork.

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Bake 10 minutes.

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Cool.

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Meanwhile , in a large skillet , heat oil over medium heat.

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Add in garlic and onion.

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Cook 2-3 minutes , stirring occasionally , until onion is tender.

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Decrease heat , stir in bacon , chicken , and spinach.

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Toss to combine.

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Remove from heat.

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Transfer mixture to a bowl.

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To the mixture in bowl--stir in sour cream , salt , garlic powder , and pepper until well blended.

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Stir in cheeses.

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In a small bowl , beat eggs and whipping cream with a fork or wire whisk until well blended.

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Gently fold into spinach mixture until well blended.

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Pour filling over pie crust.

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Bake 15 minutes.

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Cover crust edge with foil.

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Bake 20-25 minutes or until center is set and edge of crust is golden brown.

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Let stand 15 minutes before serving.

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Ingredients

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refrigerated pie crust, vegetable oil, garlic, onion, bacon, cooked chicken, frozen spinach, sour cream, salt, garlic powder, pepper, sharp cheddar cheese, asiago cheese, eggs, whipping cream