Crab and Asparagus Quiche


Being there is still asparagus, I am still doing recipes that I can find and then changing them up a bit.

SEAFOOD ASPARAGUS QUICHE
Serve this with some fresh slices of heirloom tomatoes and a fruit salad and a fresh cinnamon roll for a wonderful brunch.

Makes 6-8 servings

1/2 pound asparagus, trimmed and cut in one-inch pieces
1/4 cup chopped green onions
1/8 cup chopped fresh chives, save some for garnishing on top
2 tablespoons unsalted butter
1/2 pound flaked crabmeat or one package imitation crab
1/4 cup chopped fresh parsley
white pepper
Egg pastry or a single piecrust for a 8-10 inch pie
1/2 pound Swiss cheese, shredded, 2 cups
4 eggs
1 1/3 cups half and half
1/2 teaspoon salt
1 teaspoon mustard, whole grained (try my Sweet German Mustard, contact me for mail order or purchase at my home)
1/4 teaspoon paprika

Preheat oven to 450 degrees. In a medium skillet over medium heat, saute green onions in the butter till soft, add asparagus then cook another 2 minutes, add crabmeat, parsley and white pepper to taste. Cook stirring 1 minute until heated through. Pour mixture into pastry shell. Sprinkle Swiss cheese.
In a medium bowl beat eggs, half and half, salt, mustard and paprika. Pour over the rest in pie shell. Bake quiche for 10 minutes at the 450 degrees. Reduce heat to 350 degrees and bake for another 30-35 minutes or until quiche is set. Take a table knife and insert to see if done. Spread fresh cut chives across the top of the pie. Let rest at least 3 minutes before cutting.

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