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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Ingredients:
3/4 pound(s) fresh asparagus, cut into 2-inch pieces |
1 9-inch unbaked pastry shell |
1 6-ounce can(s) crabmeat, drained and flaked |
1 cup(s) (4 ounces) shredded swiss cheese |
1 tablespoon(s) all-purpose flour |
3 eggs, lightly beaten |
1 1/2 cup(s) half-and-half cream |
1/2 teaspoon(s) salt |
3 drop(s) hot pepper sauce |
2 tablespoon(s) grated parmesan cheese |
8 fresh asparagus spears for garnish |
Directions:
1. • 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.
2. • 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.
3. • Bake at 350° for 35-40 minutes. Let stand for 5 minutes before cutting. Yield: 6 servings.
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