Crab, Mushroom & Asparagus Quiche

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 9 inches frozen deep dish pie shells
• 1 cup asparagus, cut into 1/2 inch pieces
• 1 tablespoon unsalted butter
• 2 garlic cloves, minced
• 1 tablespoon shallot, chopped
• 1 1/2 cups canned sliced mushrooms, drained
• 1 1/2 cups half-and-half
• 4 large eggs
• 1 dash hot sauce
• 1 pinch ground nutmeg
• 1 1/2 teaspoons dill
• 1 cup shredded swiss cheese
• 1 cup crab meat, drained

Recipe

• 1 preheat oven to 350 degrees. bake pie crust until lightly browned, about 5 - 10 minutes. remove from oven and set aside.
• 2 bring a medium pot of water to boil. place asparagus in boiling water for 30 seconds, remove and immediately place in ice water, drain.
• 3 melt butter in a medium pan over medium heat. add garlic, shallots and mushrooms, cook 3 minutes. let cool.
• 4 in a medium bowl, whisk together half and half, eggs, hot sauce, nutmeg and dill.
• 5 place pie crust on a baking sheet, place half of the cheese into pie crust. add asparagus, mushroom mixture, remaining cheese and crab meat to pie crust.
• 6 pour egg mixture into pie crust. with a small spoon, carefully stir mixture in pie crust to distribute ingredients.
• 7 bake until quiche is set and top is golden brown, about 45 minutes. remove from oven and let cool at least 15 minutes before cutting.
• 8 serve with soup and fresh fruit, if desired.