1 cup flour 1/4 teaspoon salt 1/3 cup butter, or margarine 2 tablespoon chives, fresh, chopped 2 tablespoon water, cold
FILLING :
2 cup cheddar cheese, shredded 1 cup chicken, cooked, shredded 6 each bacon, slices, crisply cooked 1/4 pound asparagus 1 1/2 cup half and half 4 each eggs, slightly beaten 1/4 teaspoon salt 1/8 teaspoon pepper
Directions: Heat oven to 400 degrees. In medium bowl, combine flour and salt; cut in butter until crumbly. Stir in chives and water (mixture will be crumbly). Shape into ball. On lightly floured surface, roll dough into 12 inch circle 1/8 inch thick. Fold into quarters; unfold and ease into 10 inch quiche pan, pressing firmly against bottom and sides. Flute edges. Spread cheese over bottom of crust; top with chicken. Sprinkle bacon over chicken. Place asparagus spears in spoke pattern on top of bacon. In small bowl, stir together remaining filling ingredients. Pour over chicken mixture. Bake for 40 to 45 minutes or until golden and set in center. Let stand 10 minutes.