Asparagus Crab Quiche

11 ingredients
3 steps

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 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

Directions

  1. 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. 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. 3
    Bake at 350° for 35-40 minutes. Let stand for 5 minutes before cutting.

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