Asparagus Crab Quiche


  • 3/4 lbs Asparagus; cut in 2-inch pieces
  • 1 - 9-inch pastry shell; unbaked
  • 6 oz. Crabmeat; flaked
  • 1 cup Shredded Swiss cheese
  • 1 Tbsp Flour
  • 3 Eggs; beaten
  • 1 1/2 cup Light cream
  • 1/2 tsp Salt
  • 3 drops Hot pepper sauce
  • 2 Tbsp Grated Parmesan cheese
  • 8 Spears asparagus; garnish


Preheat oven to 350° F. Line pie dish with pastry. Cook asparagus pieces in water until crisp-tender; drain and place on pastry. Top with crabmeat, then combined cheese and flour.

Mix eggs, cream, salt and hot pepper sauce; pour over crab. Sprinkle with parmesan cheese. Arrange spears, tips facing out, spoke fashion on top. Bake 35 to 40 minutes.

Servings: 4
Submitted by: Recipe Group Member

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