Crab and Asparagus Quiche

6
Servings
10m
Prep Time
1h
Cook Time
1h 10m
Ready In


"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 recipe yields 6 servings
OK

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 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 & Variations


No special items needed.

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