The deliciously rich taste of crab elevates this quiche to a whole new level. It will be great for brunch, lunch, or a light supper.
Crab and Asparagus Quiche
Servings: 8
Ingredients
- 1 9-inch pie crust
- 1 pound fresh asparagus chopped into one inch pieces
- 1 Tbsp butter
- 2 Tbsp shallots minced
- 1 cup crabmeat
- 1 Tbsp flour
- 1 1/2 cups Swiss cheese shredded and divided
- 3 eggs
- 1 cup half and half
- 1/2 tsp salt
- dash pepper
Instructions
- Pre-bake the 9-inch pie crust according to package directions. We recommend using Pillsbury pie crust which can be found in your grocer's dairy case.
- Unroll crust into your pie plate, pierce in several places with a fork, and bake.
- Roast asparagus in 410° oven for about eight minutes, turning once or twice, until just soft.
- Lower oven to 350°.
- Sauté shallots in butter until tender, about two minutes.
- In medium bowl, mix shallots with crabmeat, asparagus, and flour; set aside.
- Sprinkle 3/4 cup cheese into prepared pie shell, then spread with crab and asparagus mixture.
- Sprinkle remaining 3/4 cup cheese on top.
- Beat eggs, cream, salt, and pepper until mixed.
- Pour into shell and bake for about 30 minutes (until center is set).
- Cool on wire rack.