This recipe is great for brunches as well as regular
meals. The asparagus I used is a brand that uses baby asparagus
(which I found at the $1 store), but you can use any type.
One ready-to-bake
pie crust
3 eggs
1/3 cup evaporated milk or whole
milk
One 10-ounce can chunk white meat chicken
One 15-ounce can cut asparagus that includes tips
1 cup shredded Parmesan, Swiss or Jack cheese
Preheat oven to 425°F. Prepare pie crust per
package instructions (it may need to thaw).
Whisk eggs and milk in a medium-sized mixing bowl
until combined. Rinse and drain the chicken, then add it to the
egg mix. Take out about half the asparagus in the can (use the rest
as a side for one or two) and then stir it and the cheese in with
the egg and chicken. Pour into pie crust and bake about 35 minutes,
or until knife inserted into center comes out clean.