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Asparagus Crab Quiche

Asparagus Crab Quiche
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.
6 ServingsPrep: 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.
© Taste of Home 2013

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Asparagus Crab Quiche (continued)

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.
Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.
© Taste of Home 2013