Asparagus Crab Quiche

Asparagus Crab Quiche

Submitted by: Mary Paardekooper Moore

Serving Size: 12

Nutritional Information: 366 calories, 21g fat, 9g saturated fat, 142mg cholesterol, 662mg sodium, 29g carbohydrate, 2g fiber, 16g protein

Qty Ingredient
6 eggs, slightly beaten
2 tablespoonsflour
10 ouncescream of asparagus soup
12 ouncesevaporated milk
1 cupsimitation crabmeat, diced
3 cupsasparagus, cut and cooked
1 garlic clove, minced
1/2 cupsred pepper, chopped
1/2 cupsgreen onion, chopped
2 tablespoonsbutter
2 deep-dish pie crusts
2 cupsSwiss cheese, shredded
Photo coming soon!

Directions:

  1. Prick bottoms and sides of pie crusts. Partially bake crusts at 400 degrees for 6 minutes on a preheated cookie sheet. Reduce oven to 350 degrees. Melt butter in a 10 - inch skillet over medium heat; saute onions, red peppers, and garlic until tender. Microwave asparagus in a steamer bag. Cut imitation crabmeat into 1/2 - inch cubes, approximately 1 cup.
  2. In a medium bowl, beat together milk, soup, eggs, and flour until well mixed. Stir in onion and pepper mixture. Distribute asparagus, imitation crabmeat, and cheese evenly among baked pie crusts; carefully pour filling over top. Bake pies on a preheated cookie sheet for 50 minutes at 350 degrees, or until a knife inserted comes out clean. Cool 10 to 15 minutes on a wire rack.