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Crab and Asparagus Quiche

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2, B3, B9, B12, H, E
MineralsCopper, Natrium, Fluorine, Chromium, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 Pate brisee or - regular pie crust

  2. 1 cup 62g / 2 1/5oz Crab meat - chopped

  3. 1 3/4 cups 414ml Milk - scalded

  4. 3 Eggs - beaten

  5. 10 Asparagus spears - tips reserved

  6. 4 oz 113g Parmesan cheese

  7. 1 Nutmeg and cayenne pepper

  8. Salt to taste

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375F 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.

  2. 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.

  3. Next time, I might substitute Swiss cheese for at least part of the Parmesan.

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