Crab, Mushroom & Asparagus Quiche Recipe

Name: Crab, Mushroom & Asparagus Quiche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350 degrees. Bake pie crust until lightly browned, about 5 - 10 minutes. Remove from oven and set aside.
2
Bring a medium pot of water to boil. Place asparagus in boiling water for 30 seconds, remove and immediately place in ice water, drain.
3
Melt butter in a medium pan over medium heat. Add garlic, shallots and mushrooms, cook 3 minutes. Let cool.
4
In a medium bowl, whisk together half and half, eggs, hot sauce, nutmeg and dill.
5
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.
6
Pour egg mixture into pie crust. With a small spoon, carefully stir mixture in pie crust to distribute ingredients.
7
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.
8
Serve with soup and fresh fruit, if desired.

388

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 9 inches frozen deep dish pie shells, 1 cup asparagus, cut into 1/2 inch pieces, 1 tablespoon unsalted butter, 2 garlic cloves, minced, and more.

Yes, Crab, Mushroom & Asparagus Quiche falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crab, Mushroom & Asparagus Quiche

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