Crab and Asparagus Quiche

Name: Crab and Asparagus Quiche
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 refrigerated or homemade 9-inch pie crust, unbaked; 8 oz lump crab meat (canned or fresh), drained, picked over; 8 oz asparagus, tough ends trimmed, cut into 1-inch pieces; 1 cup Gruyere cheese (or Swiss), shredded; 4 large eggs; 1 1/2 cups heavy cream; 2 shallot, finely minced; 2 tsp unsalted butter; 1 tsp Dijon mustard; 1/2 tsp kosher salt; 1/4 tsp black pepper, freshly ground; 1/8 tsp nutmeg, freshly grated

A silky, savory quiche filled with sweet lump crab meat, tender asparagus, and Gruyere in a buttery pastry shell - elegant enough for brunch, easy enough for a weekday.

75 minMediumServes 6390 cal/serving

FrenchBreakfastOvenPescatarianLow CarbNut-FreePork-FreeAlcohol-FreeCorn-Free

Ingredients

1 refrigerated or homemade 9-inch pie crust, unbaked
8 oz lump crab meat (canned or fresh), drained, picked over
8 oz asparagus, tough ends trimmed, cut into 1-inch pieces
1 cup Gruyere cheese (or Swiss), shredded
4 large eggs
1 1/2 cups heavy cream
2 shallot, finely minced
2 tsp unsalted butter
1 tsp Dijon mustard
1/2 tsp kosher salt
1/4 tsp black pepper, freshly ground
1/8 tsp nutmeg, freshly grated

Instructions

1

Preheat oven to 375°F (190°C). Fit 1 unbaked refrigerated or homemade 9-inch pie crust into a 9-inch tart or pie pan, crimp the edges, and line with parchment and pie weights. Blind-bake for 15 minutes, then remove weights and bake 5 minutes more until just set. Reduce oven to 350°F (175°C).
2

Meanwhile, melt 2 tsp unsalted butter in a small skillet over medium heat. Add 2 finely minced shallot and cook, stirring, for 2 minutes until softened. Add 8 oz tough ends trimmed, cut into 1-inch pieces asparagus and cook 3 minutes until bright green and just tender. Remove from heat.
3

Whisk together 4 large eggs, 1 1/2 cups heavy cream, 1 tsp Dijon mustard, 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper, and 1/8 tsp freshly grated nutmeg in a bowl until smooth.
4

Scatter half the 1 cup shredded Gruyere cheese (or Swiss) over the bottom of the blind-baked crust. Layer in the asparagus mixture and the 8 oz drained, picked over lump crab meat (canned or fresh). Pour the egg custard over the top and scatter the remaining Gruyere cheese (or Swiss) over the surface.
5

Bake at 350°F for 35 to 40 minutes, until the custard is just set in the center and the top is lightly golden. A knife inserted in the center should come out clean.
6

Let the quiche rest for 10 minutes before slicing and serving.

Questions

Can I make Crab and Asparagus Quiche dairy-free?

Yes. The dairy in this entry is 1 cup Gruyere cheese (or Swiss), shredded, 1 1/2 cups heavy cream, 2 tsp unsalted butter. Swap the cheese for a plant-based melting cheese (expect a milder flavor); the cream for full-fat coconut milk or an oat cooking cream; the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

How long does Crab and Asparagus Quiche keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat covered in a 300 F oven until warmed through. It also freezes well for up to three months.

Can I halve or double Crab and Asparagus Quiche?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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