Tuesday, February 21, 2012

Mom's Asparagus Crab Quiche

I made this last night for the first time, although my mom has made it several times in the past.  After making it, I'm writing this recipe as to how I think it should be done NEXT time to adjust for issues that I had with it.

  • 3/4 lb fresh asparagus, broken into 2 inch pieces
  • 1 unbaked pastry shell, 9-11 inches, to fit dish
  • 6-8 oz crabmeat, preferably claw, drained and slightly flaked
  • 1-1/2 cup shredded swiss cheese
  • 1 tbsp flour
  • 4 eggs, lightly beaten
  • 1 to 1-1/4 cup half and half cream
  • 1/2 tsp salt
  • hot pepper sauce (Tobasco, Tapatilo or Goya. 4 drops of Goya was still really mild)
  • 2 tbsp grated Parmesan
  1. Toss chopped asparagus in boiling water and cook to crisp-tender, just to take the raw off. Drain well and pat dry with a dishtowel.  Reserve a small handfull (preferably with tips for decoration).
  2. Toss the flour with the swiss cheese to cover - I did this in a small plastic container w/ a lid.
  3. Measure half&half into a measuring cup, add the 4 eggs, salt and tobasco to taste, mix well.
  1. Layer asparagus into the bottom of the pastry.  Next layer the crabmeat evenly around the top.
  2. Follow that with the swiss cheese, and top it all with the egg mixture evenly poured over the top in a circular motion.
  3. Sprinkle the top with the Parmesan, and arrange the reserved asparagus tips on the top of the pie for decoration.
  4. Bake @ 350F for 40-60 minutes.  Let stand 5 minutes before cutting.
Original recipe only calls for 3 eggs and 1-1/2 cups of 1/2&1/2 but this was quite runny, so I would highly recommend the change above.  Also would be interested in trying a bit of the oldbay seasoning in with it.

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