Crab and Asparagus Quiche

 

Crab and Asparagus Quiche
Crab and Asparagus Quiche

 

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

Course: Main Course
Cuisine: French
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.

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