Best Crab Asparagus Quiche Recipes

ASPARAGUS CRAB QUICHE

Asparagus Crab Quiche image

I almost always serve this quiche when I have company for lunch because it makes such a pretty presentation, but it's not hard to make. It gets rave reviews from family and friends-almost everyone who tastes it asks for the recipe.

Provided by Taste of Home

Categories Breakfast Brunch

Time 45m

Yield 6 servings.

Number Of Ingredients 11

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

Steps:

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

Nutrition Facts : Calories 397 calories, Fat 24g fat (12g saturated fat), Cholesterol 186mg cholesterol, Sodium 569mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 1g fiber), Protein 19g protein.

CRAB, MUSHROOM & ASPARAGUS QUICHE

Crab, Mushroom & Asparagus Quiche image

Make and share this Crab, Mushroom & Asparagus Quiche recipe from Food.com.

Provided by 4-H Mom

Categories Breakfast

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

9 inches frozen deep dish pie shells
1 cup asparagus, cut into 1/2 inch pieces
1 tablespoon unsalted butter
2 garlic cloves, minced
1 tablespoon shallot, chopped
1 1/2 cups canned sliced mushrooms, drained
1 1/2 cups half-and-half
4 large eggs
1 dash hot sauce
1 pinch ground nutmeg
1 1/2 teaspoons dill
1 cup shredded swiss cheese
1 cup white crab meat, drained

Steps:

Preheat oven to 350 degrees. Bake pie crust until lightly browned, about 5 - 10 minutes. Remove from oven and set aside.
Bring a medium pot of water to boil. Place asparagus in boiling water for 30 seconds, remove and immediately place in ice water, drain.
Melt butter in a medium pan over medium heat. Add garlic, shallots and mushrooms, cook 3 minutes. Let cool.
In a medium bowl, whisk together half and half, eggs, hot sauce, nutmeg and dill.
Place pie crust on a baking sheet, Place half of the cheese into pie crust. Add asparagus, mushroom mixture, remaining cheese and crab meat to pie crust.
Pour egg mixture into pie crust. With a small spoon, carefully stir mixture in pie crust to distribute ingredients.
Bake until quiche is set and top is golden brown, about 45 minutes. Remove from oven and let cool at least 15 minutes before cutting.
Serve with soup and fresh fruit, if desired.

Nutrition Facts : Calories 334.2, Fat 24.2, SaturatedFat 12, Cholesterol 185, Sodium 247.9, Carbohydrate 16.7, Fiber 1, Sugar 2.2, Protein 13.1

CRAB & ASPARAGUS QUICHE

CRAB & ASPARAGUS QUICHE image

Number Of Ingredients 1

Ingredients

See below.

Steps:

1 9-inch pie crust 1 cup crab meat 1 3/4 cup milk 3 eggs, beaten 10 asparagus spears, tips reserved 1/2 cup fresh grated Parmesan cheese Pinch each of nutmeg and cayenne pepper salt to taste Preheat oven to 375 degrees. Place crab in bottom of pastry shell. Cut bottom parts of asparagus spears into half-inch slices and scatter over crab. Sprinkle 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 pattern on top. Bake in preheated oven until set, about 45 minutes to an hour. Let sit for about 15 minutes before serving.