Crab & Asparagus Quiche
Yield
6 servingsPrep
10 minCook
1 hrsReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pate brisee dough
or pie crust |
* |
| 1 | cup |
crab meat
chopped |
|
| 1 ¾ | cups |
milk
scalded |
|
| 3 | large |
eggs
beaten |
|
| 10 | each |
asparagus
tips reserved |
*
|
| 4 | ounces |
Parmesan cheese
|
|
| 1 | dash |
nutmeg
|
*
|
| 1 | dash |
cayenne pepper
|
*
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pate brisee dough
or pie crust |
* |
| 237 | ml |
crab meat
chopped |
|
| 414 | ml |
milk
scalded |
|
| 3 | large |
eggs
beaten |
|
| 1E+1 | each |
asparagus
tips reserved |
*
|
| 115.6 | ml/g |
Parmesan cheese
|
|
| 1 | dash |
nutmeg
|
*
|
| 1 | dash |
cayenne pepper
|
*
|
| 1 | x |
salt
to taste |
*
|
Directions
Preheat oven to 375℉ (190℃).
Place crab meat in bottom of pastry shell. Cut bottom parts of asparagus spears into half-inch slices and scatter over crab.
Scatter parmesan over asparagus.
Beat eggs and milk together, and season to taste with nutmeg, cayenne and salt.
Pour over crab/asparagus mixture.
Arrange reserved asparagus tips in a spoke-like pattern on top.
Bake in preheated oven until set (about 45 minutes to an hour).
Let sit for about 15 minutes before serving.
Next time, substitute Swiss cheese for at least part of the Parmesan.
