Crab, Mushroom & Asparagus Quiche
- 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
- 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.
unsalted butter, garlic, shallot, mushrooms, eggs, hot sauce, ground nutmeg, dill, swiss cheese, white crab meat
Taken from www.food.com/recipe/crab-mushroom-asparagus-quiche-344074 (may not work)