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Asparagus Crab Quiche Recipe

Photo by: Taste of Home

I almost always serve this quiche when I have company for lunch because it makes such a pretty presentation, but it's not hard to make. It gets rave reviews from family and friends—almost everyone who tastes it asks for the recipe.

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6 Servings
Prep: 10 min. Bake: 35 min.

Ingredients

3/4 pound fresh asparagus, cut into 2-inch pieces
1 unbaked pastry shell (9 inches)
1 can (6 ounces) crabmeat, drained and flaked
1 cup (4 ounces) shredded Swiss cheese
1 tablespoon all-purpose flour
3 eggs, lightly beaten
1-1/2 cups half-and-half cream
1/2 teaspoon salt
3 drops hot pepper sauce
2 tablespoons grated Parmesan cheese
8 fresh asparagus spears for garnish

Directions

Place asparagus in a large saucepan with enough water to cover; bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain well and pat dry. Arrange cooked asparagus over bottom of pastry. Top with crabmeat. Combine Swiss cheese and flour; sprinkle over crab.
In a small bowl, whisk eggs, cream, salt and hot pepper sauce. Pour into pastry. Sprinkle with Parmesan cheese. Arrange fresh asparagus spears, spoke fashion, on top of quiche.
Bake at 350° for 35-40 minutes. Let stand for 5 minutes before cutting. Yield: 6 servings.

Nutrition Facts: 1 serving (1 slice) equals 397 calories, 24 g fat (12 g saturated fat), 186 mg cholesterol, 569 mg sodium, 23 g carbohydrate, 1 g fiber, 19 g protein.

Asparagus Crab Quiche published in Bountiful Harvest Cookbook , p69