A quiche that is most delicious anytime of day
during, brunch, breakfast, lunch, or dinner..
Serves: (6)
Prep: 15 mins. |
Cook: 10 mins. to par-bake pie shell + 40 mins. to bake quiche

Posted: by Sandra


2 slices bacon, browned and crumbled
½ bunch fresh asparagus, trimmed and cut into 1” inch pieces
1 garlic clove, minced
1 (9 inch) unbaked pie crust
1 cup cooked lump crab meat
--(I prefer Alaska king crab)
3 eggs
1-1/2 cups half-and-half cream
2 green onions, finely sliced
¼ teaspoon old bay seasoning
kosher salt and pepper to taste
2 cups gruyere cheese, shredded


Preheat oven to 350 degrees.

Place bacon in a large, deep skillet. Cook over medium heat until evenly browned. Drain, crumble and set aside. Place asparagus and garlic in a skillet with bacon drippings and cook until tender but still firm, about 5 minutes. Drain and cool.

Place pie crust in quiche baking dish or pie plate, and place foil under a smaller round baking dish and put atop center of crust as a weight (to prevent shrinking); place in oven and par-bake for 10 minutes. Remove from oven, taking weight off, and sprinkle pie crust with ingredients in this order: crumbled bacon, lump crabmeat, chopped asparagus, and shredded gruyere cheese. In a medium bowl, beat together eggs, cream, green onion, old bay seasoning, and salt and pepper, and then pour over cheese.

Bake uncovered for about 35 to 40 minutes, until a knife inserted in center comes out clean. Let quiche rest for 5-10 minutes before cutting. I like to serve this with a garden salad, dressed with vinaigrette.


Tip: This quiche is also delicious served at room temperature.

1 comment:

sandra said...

Entirely a taste of heaven!


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