Ring in spring with the delightful flavor of fresh asparagus, plus SunButter in the homemade crust and swirled into layers of savory fillings.
SunButter Spring Quiche
1/3 c. butter
1/4 c. SunButter (we used SunButter Natural)
1 c. flour
1/4 tsp. salt
1 Tbsp. cold water
2 c. shredded cheddar cheese
1 c. cooked, shredded chicken
6 slices bacon, cooked and crumbled
1/4 lb. fresh asparagus, trimmed
1 1/2 c. milk
4 eggs, slightly beaten
1/4 c. SunButter, melted in microwave for about 20 seconds
1/4 tsp. pepper
Heat oven to 400 degrees F. In medium bowl, combine butter and SunButter.
Stir in other ingredients, shape into ball and wrap in plastic wrap. Refrigerate at least 30 minutes.
Roll out onto lightly floured surface to about 1/8-inch thick. Fold in half and place into 10-inch quiche pan (pie plate works too!). Press firmly into bottom and sides.
Spread cheese over bottom of crust.
Then layer chicken, bacon and place asparagus spears in spoke pattern.
In a small bowl, whisk together remaining filling ingredients and pour evenly over assembled quiche.
Cover edges with strips of tinfoil or pie crust shield.
Bake for 40 – 45 minutes or until golden and set in center. Let stand 10 minutes and serve!