Asparagus and Crab Quiche recipe

Forget the cost of going out for a fine dining brunch experience. This asparagus and crab quiche meets the expectations of any Sunday afternoon culinary connoisseur. Best when served warm, but also makes for great next-day leftovers.

Asparagus and Crab Quiche photo by Diane

Ingredients:

3 eggs
1 ¾ cups milk
1 cup cooked crabmeat, chopped
10 asparagus spears, cut into ½-inch pieces
¼ cup Parmesan cheese
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon ground nutmeg

Directions:

Preheat oven to 350°F. Lightly grease a 8-by-8-inch baking dish.
In a large bowl, whisk together eggs and milk. Add remaining ingredients and mix until combined.
Pour into prepared baking dish and bake, uncovered, 45 to 55 minutes, until eggs are set.
Remove from oven and let sit 15 minutes before serving.

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Reviews and Comments:

Asparagus and Crab Quiche Review by Diane on May 3rd, 2012:

Just made this for dinner and it was delicious. Will definitely make this again.

Asparagus and Crab Quiche Review by Cassie on December 24th, 2011:

Yummy and easy... I added mushrooms and sprinkled parmesan cheese on top.

Conversions
1 ¾ cups	about 414ml (414.0325 mililitres based on 236.59 mililitres in a US cup)
1 cup	about 237ml (236.59 mililitres based on 236.59 mililitres in a US cup)
¼ cup	about 59ml (59.1475 mililitres based on 236.59 mililitres in a US cup)

Data:

Published: June 6, 2007

Average rating of 5.00 stars based on 2 reviews.

Summary: Forget the cost of going out for a fine dining brunch experience. This asparagus and crab quiche meets the expectations of any Sunday afternoon culinary connoisseur. Best when served warm, but also makes for great next-day leftovers.