Asparagus and Crab Quiche

This recipe for Asparagus and Crab Quiche is really a basic quiche recipe using asparagus and crab as the main ingredients.

Quiches are very easy to make… and quick to assemble. This makes a great weeknight supper… serve a soup first and add a small dinner salad…. and you have a great supper! Oh… and… yes… real men do eat quiche.

TIPS

About the trickiest part is getting the first piece cut and out in one piece… I used a traditional ceramic quiche dish… but I may use my tart pan next time since the sides can pop off and cutting would be easier.

My oven has been giving me trouble with my oven temperatures…. so my quiche actually took closer to 45 minutes to bake…. If your oven temperature is right on… 35-40 minutes should do it….

The best way of knowing whether or not your quiche is done, is to insert the end of a sharp knife into the center… if it comes out clean… it’s done. If it comes out wet with egg/milk mixture… continue baking for about 5 minutes and then recheck.

Be sure to use fresh asparagus…. canned is just too soft and wet…. It will make a mess.









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Recipe: Asparagus and Crab Quiche

All you need:

1/2-3/4 of a bunch of fresh asparagus
1 cup crabmeat or imitation crabmeat, flaked or chopped into small pieces
1 cup Sargento Artisan Blend Shredded Swiss and Gruyere cheese
1 tablespoon flour
3 eggs, beaten
¾ cup whole milk
¾ cup heavy cream
½ teaspoon salt
3 turns of a pepper mill
3 tablespoons snipped chives
1 unbaked 9-inch pie shell, homemade or commercial

All you need to do:

Preheat oven to 350 degrees F.

Cut the asparagus into 2 inch pieces.

Place in a microwaveable bowl with ¼ water and cover with a piece of waxed paper.

Microwave on high for 6 minutes or until cooked but still crisp.

Set the asparagus aside to cool.

Place the pie crust into your quiche dish or pie plate. Pierce the bottom of the pastry with a fork.

Arrange asparagus on the bottom of the pie crust. Reserve most of the asparagus tops.

Put the crabmeat on top of the asparagus.

In a small bowl, toss the shredded Swiss cheese with the flour.

Put the cheese on top of the crabmeat.

Arrange the reserved asparagus tops over the top.

In a medium bowl, whisk together the eggs, milk, cream and salt.

Pour the egg mixture over the asparagus tops.

Sprinkle the snipped chives over the top.

Bake at 350 degrees F. for 35-40 minutes or until the end of a sharp knife inserted in the center comes out clean.

Let quiche rest for 5-10 minutes before cutting.