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A sophisticated yet easy-to-make quiche featuring delicate crab meat and fresh, tender asparagus spears. Baked in a flaky, buttery crust with a creamy Gruyère cheese custard, it's perfect for brunch, lunch, or a light dinner.
Prepare the Pie Crust
Blind Bake the Crust
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A sophisticated yet easy-to-make quiche featuring delicate crab meat and fresh, tender asparagus spears. Baked in a flaky, buttery crust with a creamy Gruyère cheese custard, it's perfect for brunch, lunch, or a light dinner.
This american recipe takes 95 minutes to prepare and yields 8 servings. At 439.98 calories per serving with 17.38g of protein, it's a moderately challenging recipe perfect for brunch or lunch or dinner.
Sauté the Vegetables
Assemble the Quiche
Prepare Custard and Bake
Rest and Serve
Instead of Gruyère, try using sharp white cheddar, Swiss cheese, or a combination of Parmesan and mozzarella.
Wilt 1 cup of fresh spinach and squeeze out all excess water before adding it with the asparagus.
Substitute the crab meat with cooked shrimp, flaked smoked salmon, or crispy pancetta.
For a gluten-free and lower-carb option, omit the crust. Generously butter the pie dish and bake the filling for 30-35 minutes, or until set.
Add 2 tablespoons of fresh chopped herbs like dill, chives, or tarragon to the custard mixture for a brighter flavor.
The combination of eggs, crab meat, and dairy provides a significant amount of protein, which is essential for muscle repair, immune function, and overall satiety.
Asparagus is an excellent source of Vitamin K, folate, and Vitamin A. Crab meat contributes essential minerals like zinc, copper, and selenium.
The Gruyère cheese, milk, and cream are good sources of calcium and phosphorus, which are vital for maintaining strong and healthy bones.
Crab meat is a source of omega-3 fatty acids, which are known to support heart health and cognitive function.
This quiche can be part of a balanced diet. It's high in protein from the eggs and crab, and provides vitamins from the asparagus. However, it is also high in fat and calories due to the heavy cream, butter, and cheese. Enjoy it in moderation.
A single slice of this Crab and Asparagus Quiche contains approximately 450-500 calories, depending on the exact ingredients used, particularly the fat content of the dairy and the amount of butter in the crust.
Yes, you can. You can bake the quiche a day in advance, let it cool completely, cover it, and refrigerate. Reheat slices in a 325°F (160°C) oven for 10-15 minutes until warmed through.
Store leftover quiche tightly covered in the refrigerator for up to 3-4 days. For best results, reheat individual slices in the oven or a toaster oven at 325°F (160°C) for about 10-15 minutes. Microwaving can make the crust soft.
Absolutely! To save time, a refrigerated or frozen 9-inch pie crust is a great substitute. Be sure to follow the package instructions for pre-baking (blind baking) before adding the filling.
A watery quiche is usually caused by excess moisture from the fillings. Ensure you sauté the asparagus until tender-crisp and pat the crab meat dry. Also, avoid overbaking, as this can cause the eggs to curdle and release water.