Crab and Asparagus Quiche
Recipe: #5609
June 02, 2012
Categories: Crab meat, Eggs, Asparagus Brunch, Oven Bake, Diabetic, High Protein, Low Calorie, Low Carbohydrate, more
"Originally, this used a crust, but since we've entered the land of no carbs, I got rid of it. You certainly can use one if you want, or crush some French-fried onions and line the pan bottom with them, but it's not necessary."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (191.6 g)
- Calories 268.4
- Total Fat - 16.5 g
- Saturated Fat - 9.8 g
- Cholesterol - 142.6 mg
- Sodium - 643 mg
- Total Carbohydrate - 13.6 g
- Dietary Fiber - 3 g
- Sugars - 1.7 g
- Protein - 17.3 g
- Calcium - 376.1 mg
- Iron - 1.7 mg
- Vitamin C - 20.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 375F; grease a 9-inch deep-dish pie pan or quiche plate.
Step 2
Scatter crabmeat over bottom of prepared pie plate; scatter onion over crab.
Step 3
Cut 2 inches of each asparagus spear from the tip off and reserve; cut remaining bottom parts of spears into 1-inch pieces and scatter over onion.
Step 4
Scatter cheeses over the asparagus.
Step 5
Beat milk and eggs together with nutmeg, cayenne and salt; pour into pie plate, spreading evenly to completely cover.
Step 6
Arrange reserved asparagus tips like spokes on top, with tips pointing toward the edge.
Step 7
Bake 45 minutes to 1 hour, until eggs are set.; let stand 15 minutes before slicing to serve.
Tips
No special items needed.
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