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
|6||eggs, slightly beaten|
|10 ounces||cream of asparagus soup|
|12 ounces||evaporated milk|
|1 cups||imitation crabmeat, diced|
|3 cups||asparagus, cut and cooked|
|1||garlic clove, minced|
|1/2 cups||red pepper, chopped|
|1/2 cups||green onion, chopped|
|2||deep-dish pie crusts|
|2 cups||Swiss cheese, shredded|
- 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.
- 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.