Crab and Asparagus Quiche

By Ed B – Toronto, ON
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Crab and Asparagus Quiche
  • Prep Time: 30
  • Total Time: 70
  • Servings: 6-8
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About this Recipe

Variation of the original recipe. Sweet flakes of crab meat and fresh asparagus baked in a cheesy quiche with a flakey crust. A great brunch or dinner item.

Ingredients

1.75 cups (425 mL) Flour
.75 tsp (3 mL) Salt
.75 cup (175 mL) Tenderflake® Lard
4 tbsp to 5, (60-70 mL) Ice water
.5 lb (225 g) Asparagus, blanched, chopped
1 (120 g) Can crab meat
1 cup (250 mL) Grated Swiss cheese
1 tbsp (15 mL) Flour
3 Eggs, beaten
1.25 cups (300 mL) Half and half (10 %) cream
.5 tsp (2 mL) Salt
2 tbsp (30 mL) Freshly grated Parmesan cheese
Chopped fresh dill

Directions

MIX together flour and salt in a large bowl. Cut in lard with a pastry cutter or gently with finger tips until mixture resembles coarse oatmeal. Gradually add enough water to make dough cling together. Gather into a ball and divide in half. Shape each ball into a flattened round on a lightly floured surface. Wrap in plastic wrap and refrigerate one for 30 minutes and freeze one for later use.

PREHEAT oven to 375°F (190°C).

ROLL out one pastry round on a lightly floured surface with a floured rolling pin until slightly larger than an upside down 9-inch (23 cm) tart pan or pie plate. Transfer into tart pan or pie plate. Trim edges with a pairing knife or flute with floured fork or fingers. Place on a baking sheet.

ARRANGE asparagus in the bottom of the pastry. Sprinkle crab meat over asparagus. Combine Swiss cheese and flour. Sprinkle over crab meat.

WHISK eggs, cream and salt in a small bowl. Pour into shell and sprinkle with Parmesan.

BAKE in preheated oven for 40-45 minutes or until filling in center is set. If filling gets too dark during baking cover loosely with aluminum foil to prevent over browning.

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