Crab And Asparagus Quiche
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Dairy, Eggs | Swiss | Pies, Seafood, Shellfish | 4 | Servings |
INGREDIENTS
| 1 | 8" pate brisee or | |
| regular pie crust | ||
| 1 | c | Crab meat, chopped |
| 1 3/4 | c | Milk, scalded |
| 3 | Eggs, beaten | |
| 10 | Asparagus spears | |
| tips reserved | ||
| 4 | oz | Parmesan cheese |
| ds | Nutmeg and cayenne pepper | |
| Salt to taste |
INSTRUCTIONS
1995 Preheat oven to 375. Place crab meat in bottom of pastry shell. Cut bottom parts of asparagus spears into half-inch slices and scatter over crab. Scatter parmesan over asparagus. Beat eggs and milk together, and season to taste with nutmeg, cayenne and salt. Pour over crab/asparagus mixture. Arrange reserved asparagus tips in a spoke-like pattern on top. Bake in preheated oven until set (about 45 minutes to an hour). Let sit for about 15 minutes before serving. Next time, I might substitute Swiss cheese for at least part of the Parmesan (didn't have any handy, and at 1 ayem, wasn't gonna make a run to Kroger to get any). Kathy in Bryan, TX Posted to FIDO Cooking echo by Kathy Pitts from Dec 1, 1994 - Jul 31, File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kpitts.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 335
Calories From Fat: 132
Total Fat: 15g
Cholesterol: 164.4mg
Sodium: 2935.9mg
Potassium: 1507.5mg
Carbohydrates: 26.5g
Fiber: 8.3g
Sugar: 3.2g
Protein: 30.7g