| |
| Crustless Crab Quiche With Spring Vegetables |
| |
| 1-1/2 cups |
|
(approximately 8 oz.) crabmeat |
|
| 3/4 cup |
|
roasted hazelnuts, coarsely chopped |
|
| 5 oz |
|
gruyere cheese, sliced thin, or 1-1/2 cups grated (if unavailable, Swiss may be substituted) |
|
| 1-1/2 cups |
|
asparagus, sliced diagonally (if unavailable, substitute 10 ounces frozen chopped spinach, thawed & squeezed dry) |
|
| 2 Tbs |
|
sweet white onion, diced |
|
| 4 |
|
eggs |
|
| 2-2/3 cups |
|
milk |
|
| 1-1/2 cups |
|
baking mix (such as Bisquick) |
|
| 4 |
|
whole asparagus spears for top garnish |
|
|
|
|
| |
| 1 |
Heat oven to 400?. Coat an 11-3/4" X 7-1/2" baking dish with cooking spray. |
| 2 |
Reserve 1/4 cup of hazelnuts for garnish. Set aside. |
| 3 |
Layer crab, 1/2 cup hazelnuts, cheese and vegetables in greased baking dish. |
| 4 |
In separate mixing bowl, whisk together eggs, milk, and baking mix until dry ingredients are incorporated. (Batter will be somewhat lumpy.) Pour over layered ingredients in baking dish. |
| 5 |
Bake 30 to 40 minutes or until golden brown and knife inserted in center comes out clean. Allow to stand 5 minutes before serving. |
| 6 |
While quiche is baking, blanch reserved asparagus for 5-8 minutes in uncovered pot. Drain on paper towels. When quiche is removed from oven, garnish with asparagus and sprinkle hazelnuts over all. To give asparagus a shiny appearance, brush very lightly with vegetable oil. |
|
| |
| Servings: 8 |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information provided by the recipe author. |
|
|
| |
|
|
|
| Amount Per Serving |
|
|
|
| Calories |
|
266.00 |
|
| |
|
% Daily Value |
| Total Fat 18.00g |
|
27% |
|
| Cholesterol 194.00mg |
|
64% |
|
| Potassium 0.00mg |
|
0% |
|
| Carbohydrates 8.00mg |
|
2% |
|
| Protein 17.00g |
|
34% |
|
|
|
| |
| Recipe Type |
| Main Dish, Seafood |
| |
| Recipe Source |
|
|
|
|
