Asparagus Quiche with Crabmeat and Bacon
BATON ROUGE, LA (WAFB) -
Prep Time: 1 hour
Yields: 6–8 servings
Comment: Although the main ingredients of a quiche are standard, quiches are truly versatile. You can add meat, vegetables, or seafood. This one utilizes both Louisiana jumbo lump crabmeat and bacon. You can serve this as an appetizer, a side dish, or even an entrée.
1 cup fresh asparagus tips, poached (reserving liquid)
1 (9-inch) par-baked pie shell
1 cup jumbo lump crabmeat
¼ cup cooked bacon, crumbled
4 tbsps unsalted butter
¼ cup thinly sliced green onions
¼ cup minced red bell pepper
¼ cup minced yellow bell pepper
1 tbsp minced garlic
1 cup heavy whipping cream
½ cup grated Parmesan cheese
½ cup grated Swiss cheese
4 eggs, lightly beaten
salt and black pepper to taste
granulated garlic to taste
Louisiana hot sauce to taste
Preheat oven to 350°F.
In a sauté pan, melt butter over medium heat. Add green onions, bell peppers, and minced garlic, then sauté 5–7 minutes or until lightly browned. Remove from heat and set aside to cool completely.
In a large mixing bowl, whisk together reserved asparagus liquid, heavy whipping cream, cheeses, and eggs. Season to taste using salt, pepper, granulated garlic, and hot sauce.
Arrange asparagus tips, crabmeat, bacon, and sautéed vegetables evenly on bottom of par-baked pie shell then pour in cream mixture.
Bake approximately 30 minutes or until custard is just set. Remove from oven and let rest 5 minutes before serving.
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