Chicken and Avocado Quiche, the ‘A’s

This is mon mari’s favorite time of year.

It’s the ‘A’ season.

All of his favorite A vegetables are hitting the markets in abundance: artichokes, asparagus and avocados.

Asparagus, pathetic, wilted, expensive asparagus, is available occasionally throughout the year from such local areas as Peru.

Avocados as well, usually from Mexico.

We don’t buy those.

We wait until they’re in season locally. Well, in the case of the avocados, at least on this side of the pond….

Artichokes we only see for a few weeks in the spring, always local..

During the season, I buy lots of all of them every week.

My favorite, green garlic, is starting to appear, also.

Life is good.

Chicken and Avocado Quiche

Total time: 60 minutes

Ingredients:

  • Crust:
  • 2 medium potatoes, 12oz (360gr) total, shredded (not peeled)
  • 1 egg 
  • 1/4 tsp celery salt
  • 1 tsp olive oil
  • Filling:
  • 1 chicken breast, cut into small pieces
  • 1 onion, chopped
  • 1 avocado, sliced
  • 1 cup peas, frozen, thawed, no sauce
  • 1 tsp oregano
  • 1 tsp basil
  • 1 tsp paprika
  • 1 cup (4oz, 120gr)  Colby cheese, shredded
  • 2 tsp olive oil, plus a bit for the dish
  • 3 eggs
  • 1 cup (8oz, 240ml) milk

Chicken, Avocado Quiche

Instructions:

  • Crust:
  • Mix shredded potato, salt and egg.
  • Pat into a lightly oiled quiche or 10″ (25cm) pie plate, working it up the sides a bit for the edges.
  • Bake in 400F (200C) oven for 15 minutes.
  • Filling:
  • Heat oil in large skillet and add paprika, onion, and chicken.
  • Sauté until onion is tender and chicken is cooked through, 6 – 8 minutes.
  • Add peas, herbs, cover and remove from heat. Set aside until needed.
  • Whisk eggs and milk together.
  • To assemble:
  • Spread the chicken, peas and onions evenly over the baked crust.
  • Top with cheese, then the sliced avocado..
  • Pour the egg mixture evenly over all.
  • Bake for 30 – 35 minutes, until center has set.
  • Remove and let rest 5 minutes. Slice and serve.

Note:  I usually put the quiche dish on a baking sheet to make it easier to handle – it gets kind of full…

Print Recipe

It’s officially spring – he finally got the gas barbecue out.

He was waiting for new lava rocks.

At least here, new gas grills don’t use lava rocks anymore. Which means that they’re not easy to find to replace them for old gas grills.

He tried all of the garden stores and all of the DIY stores and every other store that might possibly sell them.

No luck, although he did get ample opportunities to admire new gas grills…… Next year, he thinks.

Back to the lava rocks.

I finally found them for him – in my usual way.

First I go on Amazon.uk – the British site and find whatever it is I’m looking for. Once I have the details I go on Amazon.fr – the French site, and see if I can order there.

Amazon.fr offers free shipping on any order over 25 euro. Amazon.uk won’t do that for shipping to France.

So, I found them on Amazon.fr – but they were back-ordered.

I ended up ordering them from Amazon.de – Germany.

I love Amazon…… It’s easy, as all of the account details are (apparently) centralized.

Summer cooking has started!

4 thoughts on “Chicken and Avocado Quiche, the ‘A’s”

  1. I have never cooked avo because I thought that made it bitter! I’ve just done a bit of research and discovered it is prolonged cooking which does that. Winter is our main avocado season here but there are now new varieties available which have extended the season to almost the entire year. The fruit falls from the tree before it gets soft and the area under my parent’s large tree was definitely a “hard hat” area from early April onwards. The avos used to shatter as they hit the ground and were promptly devoured by the dogs.

  2. I used to love going to the market in Provence. The variety of big fat asparagus was astonishing. I was amazed how fat some of them were. (I don’t like the skinny little ones available here.)

    Recipe looks great.

    Chuck

  3. Gill, our dogs eat the figs as soon as they fall LOL. I’ve warmed avocado before, but this was the first time I cooked it for any length…. It was good.

    brassfrog, fat and white are the preferred. I once bought a 16oz jar of .canned. white asparagus – and there was only one that filled the jar.

    kate – no Amazon????? I’m not sure I could handle that LOL

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