Asparagus Crab Quiche Recipes

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CRAB, MUSHROOM & ASPARAGUS QUICHE



Crab, Mushroom & Asparagus Quiche image

Make and share this Crab, Mushroom & Asparagus Quiche recipe from Food.com.

Provided by 4-H Mom

Categories     Breakfast

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

9 inches frozen deep dish pie shells
1 cup asparagus, cut into 1/2 inch pieces
1 tablespoon unsalted butter
2 garlic cloves, minced
1 tablespoon shallot, chopped
1 1/2 cups canned sliced mushrooms, drained
1 1/2 cups half-and-half
4 large eggs
1 dash hot sauce
1 pinch ground nutmeg
1 1/2 teaspoons dill
1 cup shredded swiss cheese
1 cup white crab meat, drained

Steps:

  • Preheat oven to 350 degrees. Bake pie crust until lightly browned, about 5 - 10 minutes. Remove from oven and set aside.
  • Bring a medium pot of water to boil. Place asparagus in boiling water for 30 seconds, remove and immediately place in ice water, drain.
  • Melt butter in a medium pan over medium heat. Add garlic, shallots and mushrooms, cook 3 minutes. Let cool.
  • In a medium bowl, whisk together half and half, eggs, hot sauce, nutmeg and dill.
  • Place pie crust on a baking sheet, Place half of the cheese into pie crust. Add asparagus, mushroom mixture, remaining cheese and crab meat to pie crust.
  • Pour egg mixture into pie crust. With a small spoon, carefully stir mixture in pie crust to distribute ingredients.
  • Bake until quiche is set and top is golden brown, about 45 minutes. Remove from oven and let cool at least 15 minutes before cutting.
  • Serve with soup and fresh fruit, if desired.

Nutrition Facts : Calories 334.2, Fat 24.2, SaturatedFat 12, Cholesterol 185, Sodium 247.9, Carbohydrate 16.7, Fiber 1, Sugar 2.2, Protein 13.1

ASPARAGUS CRAB QUICHE



Asparagus Crab Quiche image

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.

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 6 servings.

Number Of Ingredients 11

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 shredded Swiss cheese
1 tablespoon all-purpose flour
3 large 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

Steps:

  • 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.

Nutrition Facts : Calories 397 calories, Fat 24g fat (12g saturated fat), Cholesterol 186mg cholesterol, Sodium 569mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 1g fiber), Protein 19g protein.

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