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.

Print

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.

Everything tastes better with bacon!  The blend of flavors in this quiche is unique and delicious.

Print

Zucchini, Bacon and Gruyere Quiche

Course Main Course

Cuisine French

Servings 8

Ingredients

• 1 9-inch pie crust
• 1/4 pound bacon coarsely chopped
• 1 Tbsp canola oil
• 2 medium zucchini cut into 1/8 inch-thick slices
• 1/2 tsp salt divided
• 3/4 cup heavy cream
• 3/4 cup whole milk
• 1/4 tsp pepper
• 3 eggs
• 1 cup Gruyere cheese coarsely grated

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.  Just unroll into your pie plate, pierce in several places with a fork, and bake.
• Cook bacon in a heavy skillet over moderately high heat, stirring occasionally, until just crisp - about six minutes.     
• Transfer bacon to paper-towel-lined plate.
• Wipe grease out of pan and add canola oil.
• Over medium-high heat, add zucchini, 1/4 tsp salt, and cook until zucchini is tender and starting to brown, about five minutes.
• Heat cream, milk, pepper, and remaining 1/4 tsp salt in saucepan until mixture reaches a bare simmer - remove from heat.
• Whisk together eggs in a large bowl, then gradually whisk in hot cream mixture until combined.   
• Stir in bacon, zucchini, and cheese and pour into pie crust.
• Bake in 350-degree oven for about 30 minutes - until center is set.
• Cool on a wire rack.

For this recipe, you can substitute the spinach with sliced zucchini and mozzarella with any cheese you like.  Serve a simple green salad on the side and you have a meal!

Print

A Quick Quiche Lunch

Course Breakfast, Main Course

Cuisine French

Servings 6

Ingredients

• 9- inch baked pie shell
• 2 cups fresh spinach
• 1/2 cup chopped onion
• 1 tsp butter
• 1 medium tomato sliced thin
• 3/4 cup shredded mozzarella cheese
• 1/4 cup grated parmesan cheese
• 1 tsp flour
• 6 eggs
• 1 cup half-and-half or milk
• 1/2 tsp oregano or basil
• 1/2 tsp salt
• 1/8 tsp pepper
• fresh basil leaves and black pepper for topping Chopped

Instructions

• Bake pie shell as directed on package.  
• In large skillet over medium heat, saute onion and spinach in butter for about 5 minutes.
• Place half of the tomato slices on bottom of pie shell.         
• Sprinkle spinach mixture, cheeses, and flour into pie shell.
• Beat together remaining ingredients until well blended and pour over vegetables and cheeses.
• Top with remaining tomato slices, fresh basil leaves, and pepper.
• Bake in pre-heated 375° oven until knife inserted near center comes out clean, about 50 minutes.

Notes

Let stand 5 minutes before serving.

This appetizer can be as spicy as you want – it all depends on the level of heat in the salsa you use.

Print

Hot and Spicy Shrimp Dip

Course Appetizer

Cuisine American, Mexican

Servings 6

Ingredients

• 1 can artichoke hearts 14 oz., drained and diced
• 1 can medium deveined shrimp 4 oz. or fresh cooked shrimp, drained and roughly chopped
• 1 package low fat cream cheese 3 oz., softened
• 1/2 cup low fat mayo
• 1/2 cup salsa - mild medium or hot can be used as well
• 1/2 cup freshly grated parmesan cheese
• 3 green onions sliced

Instructions

• Preheat oven to 350°.  
• Combine all ingredients except green onions and put in a pretty pie or quiche plate. 
• Bake for 20 minutes. 
• Top with green onions. 
• Serve with vegetables, vegetable chips (we like Terra Exotic Vegetable Chips) or whole wheat crackers.