Crab & Asparagus Quiche
Yield
1 quichePrep
20 minCook
30 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
crab meat
chopped |
|
| 1 ¾ | cups |
milk
scalded |
|
| 3 | large |
eggs
beaten |
|
| 10 | each |
asparagus
|
*
|
| 4 | ounces |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
crab meat
chopped |
|
| 414 | ml |
milk
scalded |
|
| 3 | large |
eggs
beaten |
|
| 1E+1 | each |
asparagus
|
*
|
| 115.6 | ml/g |
Parmesan cheese
|
|
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.
