Asparagus Crab Quiche

Name: Asparagus Crab Quiche
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, French, European
Ingredients: 340 grams fresh asparagus, cut into 2-inch pieces; 8 fresh asparagus spears for garnish; 170 grams can crabmeat, drained and flaked; 3 eggs, lightly beaten; 1 Tbsp all-purpose flour; 237 milliliters half-and-half cream; 2 Tbsps grated Parmesan cheese; 3 drops hot pepper sauce; 1 unbaked pastry shell (9 inches); 1 teaspoons salt; 113 grams cup shredded Swiss cheese

The recipe Asparagus Crab Quiche could satisfy your Mediterranean craving in around 45 minutes. One serving contains 335 calories, 18g of protein, and 20g of fat. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up half-and-half cream, asparagus spears, crabmeat, and a few other things to make it today. It works well as a rather inexpensive main course. It is a good option if you're following a pescatarian diet.

Instructions

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.

Ingredients you will need

Asparagus

Water

Equipment you will use

Sauce Pan

Drain well and pat dry. Arrange cooked asparagus over bottom of pastry. Top with crabmeat.

Ingredients you will need

Asparagus

Crabmeat

Combine Swiss cheese and flour; sprinkle over crab.

Ingredients you will need

Swiss Cheese

All Purpose Flour

Crab

In a small bowl, whisk eggs, cream, salt and hot pepper sauce.

Ingredients you will need

Hot Sauce

Cream

Egg

Salt

Equipment you will use

Whisk

Bowl

Pour into pastry.

Sprinkle with Parmesan cheese. Arrange fresh asparagus spears, spoke fashion, on top of quiche.

Ingredients you will need

Asparagus

Parmesan

Bake at 350° for 35-40 minutes.

Equipment you will use

Oven

Let stand for 5 minutes before cutting.

Equipment

Ingredients

Servings:

340grams

fresh asparagus, cut into 2-inch pieces 8

fresh asparagus spears for garnish 170grams

can crabmeat, drained and flaked 3

eggs, lightly beaten 1Tbsp

all-purpose flour 237milliliters

half-and-half cream 2Tbsps

grated Parmesan cheese 3drops

hot pepper sauce 1

unbaked pastry shell (9 inches)1teaspoons

salt 113grams

cup shredded Swiss cheese

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Woodstock Chardonnay Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 17 dollars per bottle.

Woodstock Chardonnay Wine

The Woodstock Chardonnay opens with an enjoyable eclectic mixture of rich pear, mineral, and papaya aromas followed by fresh flavors of Asian pear apple, citrus, and tropical fruit with great acid on the finish. Or as Mark likes to say, "sunshine in a bottle."