Asparagus Crab Quiche

Photo: psfreeman

This quiche makes a pretty presentation, but it's not hard to make. Recipe published in Bountiful Harvest Cookbook.

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


  1. • 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.
  2. • 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.
  3. • Bake at 350° for 35-40 minutes. Let stand for 5 minutes before cutting. Yield: 6 servings.
January 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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