Crab and Asparagus Quiche
Created by Felix4067 on June 2, 2012
- Servings: 6
- Prep Time: 10m
- Cook Time: 1h
- Recipe #5609
Ingredients
- 1 cup crabmeat, chopped
- 1/2 cup onion, chopped
- 10-12 asparagus spears
- 3 ounces grated fresh Parmesan cheese
- 3 ounces grated Swiss cheese
- 1 3/4 cup milk, scalded
- 4 eggs, beaten (duck eggs if you can get them)
- Dash nutmeg
- Dash cayenne pepper
- 1/4 to 1/2 teaspoon salt
How to Make
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Step 1: Preheat oven to 375F; grease a 9-inch deep-dish pie pan or quiche plate.
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Step 2: Scatter crabmeat over bottom of prepared pie plate; scatter onion over crab.
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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.
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Step 4: Scatter cheeses over the asparagus.
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Step 5: Beat milk and eggs together with nutmeg, cayenne and salt; pour into pie plate, spreading evenly to completely cover.
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Step 6: Arrange reserved asparagus tips like spokes on top, with tips pointing toward the edge.
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Step 7: Bake 45 minutes to 1 hour, until eggs are set.; let stand 15 minutes before slicing to serve.
Nutritional Facts
- 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