Crab and Asparagus Quiche
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.
Ingredients
- 1 crust 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
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1
Preheat oven to 375°F (190°C). Fit 1 crust 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).
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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.
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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.
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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.
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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.
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6
Let the quiche rest for 10 minutes before slicing and serving.