Crab Mushroom Asparagus Quiche Food

ASPARAGUS CRAB QUICHE

Steps:

• Place asparagus in a large saucepan with enough water to cover; bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain well and pat dry. Arrange cooked asparagus over bottom of pastry. Top with crabmeat. Combine Swiss cheese and flour; sprinkle over crab. , In a small bowl, whisk eggs, cream, salt and hot pepper sauce. Pour into pastry. Sprinkle with Parmesan cheese. Arrange fresh asparagus spears, spoke fashion, on top of quiche. , Bake at 350° for 35-40 minutes. Let stand for 5 minutes before cutting.

CRAB AND MUSHROOM QUICHE

Steps:

• Mix eggs, milk and cheese.
• Add chopped mushrooms and drained crab meat.
• Season with salt and pepper to your taste
• Pour into a 9" pie shell.
• Sprinkle top with nutmeg.
• Place pie ring (or use aluminum foil ring) over crust.
• Bake at 350 degrees (F) for 40 minutes.
• Remove pie ring and bake 5 - 10 minutes longer until lightly browned.

CRAB QUICHE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Bake the pie crust for about 10 minutes, until just starting to brown. Remove from the oven, and allow to cool.
• In a large bowl, whisk together the eggs, cream, salt, pepper, and hot sauce. Stir in shredded cheese, onion and imitation crab. Pour into the pie shell.
• Bake for 25 to 30 minutes in the preheated oven, then turn off the oven, but leave the door closed. Leave quiche in the oven for an additional 20 to 30 minutes until firm. This will give it a smoother texture.

CRAB QUICHE

Steps:

• Preheat the oven to 350 degrees F.
• Sprinkle the cheese evenly over the bottom of the pie crust. Top with the crab meat and sprinkle with the scallions. Whisk together the heavy cream, lemon zest, mustard, seafood seasoning, salt, mace and eggs in a bowl. Pour the egg mixture into the pie crust.
• Bake until the custard sets, about 40 minutes. Let stand for 15 minutes before slicing.

CRAB, MUSHROOM & ASPARAGUS QUICHE

Steps:

• Preheat oven to 350 degrees. Bake pie crust until lightly browned, about 5 - 10 minutes. Remove from oven and set aside.
• Bring a medium pot of water to boil. Place asparagus in boiling water for 30 seconds, remove and immediately place in ice water, drain.
• Melt butter in a medium pan over medium heat. Add garlic, shallots and mushrooms, cook 3 minutes. Let cool.
• In a medium bowl, whisk together half and half, eggs, hot sauce, nutmeg and dill.
• Place pie crust on a baking sheet, Place half of the cheese into pie crust. Add asparagus, mushroom mixture, remaining cheese and crab meat to pie crust.
• Pour egg mixture into pie crust. With a small spoon, carefully stir mixture in pie crust to distribute ingredients.
• Bake until quiche is set and top is golden brown, about 45 minutes. Remove from oven and let cool at least 15 minutes before cutting.
• Serve with soup and fresh fruit, if desired.

CRAB QUICHE

Steps:

• In a large bowl, combine flour, butter, egg, salt and 1 teaspoon water. Mix lightly with your fingertips until pastry forms pea-sized pieces. You should be able to see chunks of fat, and the pastry should be moist enough to begin to stick together. If the pastry is too dry, add up to 2 more tablespoons of water.
• Turn the pastry out onto a lightly floured work surface, dust with flour, and knead it until the pastry is smooth, about 3 to 4 times. Transfer to a plastic bag and form pastry into a disk. Refrigerate a minimum of 30 minutes, or up to 3 days.
• In a small bowl, combine the watercress and crabmeat and toss well. Set aside. Preheat the oven to 375 degrees and arrange the rack in the middle of the oven. On a generously floured surface, roll pastry from the center out, lifting the pastry, turning slightly, and occasionally flipping to prevent sticking. Roll pastry to 1/8-inch thickness. Lightly butter and flour a 8 by 12-inch tart pan with removable bottom, and line with pastry. fork. Line the pastry with parchment or aluminum foil larger Prick the bottom all over with a than the pan and fill the pan with weights, rice, or beans. Bake about 20 minutes, until the edges begin to color. Remove the paper and weights, and brush the mustard over the bottom of the pastry. Lower the oven temperature to 325 degrees F. In a bowl, beat eggs and yolks lightly with milk and cream, add sherry, nutmeg, salt, and pepper. Spoon crab mixture into tart shell, spreading evenly. Pour custard over crab to within 1/4-inch of the top of the crust. Bake 25 to 30 minutes, or until custard puffs. Allow to cool 10 minutes before serving. Remove tart shell and serve warm or room temperature.

CRUSTLESS CRAB QUICHE

Steps:

• In a small bowl, combine all ingredients. Transfer to a 7-in. pie plate coated with cooking spray. Bake at 350° for 35-40 minutes until a knife inserted in the center comes out clean.

ASPARAGUS, LEEK, AND GRUYERE QUICHE

Steps:

• Preheat oven to 350 degrees, with rack in lowest position. In a large skillet, melt butter over medium. Add leek and asparagus; season with salt and pepper. Cook, stirring occasionally, until asparagus is crisp-tender, 6 to 8 minutes; let cool.
• In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, teaspoon pepper, and a pinch of nutmeg. Place pie crust on a rimmed baking sheet. Sprinkle with cheese; top with asparagus mixture. Pour egg mixture on top.
• Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving.

MUSHROOM ASPARAGUS QUICHE

Steps:

• Separate crescent dough into eight triangles and place in an ungreased 9" pie plate with points toward the center.
• Press onto the bottom and up the sides to form a crust.
• Seal the perforations.
• Spread with mustard; set aside.
• In a large skillet, saute the asparagus, onion and mushrooms in butter until asparagus is crisp-tender.
• In a large bowl, combine the remaining ingredients.
• Stir in asparagus mixture.
• Pour into crust.
• Bake at 375 for 25-30 minutes or until a knife inserted near the edge comes out clean.
• Let stand for 5 minutes before cutting.

ASPARAGUS QUICHE

Steps:

• Bake crust at 425° for 6-7 minutes. Remove from oven and set aside. , Cook the asparagus spears in a small amount of water until tender. Drain and cool. Set aside three spears for garnish; cut the remaining asparagus into 1/2-in. pieces. Combine the asparagus pieces and onions; add flour and toss. Pour into crust; sprinkle with cheese. Whisk together eggs, cream, salt, basil and cayenne; pour over asparagus mixture. , Bake at 325° for 25 minutes. Split the reserved asparagus spears lengthwise and arrange, cut side down, in a wheel pattern on top of filling. Bake 5-10 minutes longer or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

FARMHOUSE HEARTY MUSHROOM, ASPARAGUS AND BACON QUICHE

Steps:

• Fry bacon, drain, crumble; remove from pan, pour off grease; set aside.
• Separate crescent rolls into triangles, place in ungreased 9-inch pie plate (points toward the center), press seams together over the bottom and up the sides to form the crust; spread with mustard; set aside.
• Preheat oven to 375.
• In bacon pan, melt butter; saute asparagus, onions & mushrooms until tender-crisp.
• In a large bowl, combine custard ingredients; NOTE: if you didn't beat eggs first -- do that before adding the other custard ingredients -- stir in veggies, bacon, and cheese; pour into prepared crust.
• Bake for 25-30 minutes (knife comes out clean); let stand 5 minutes before cutting.
• Mmm-good!

MUSHROOM ASPARAGUS QUICHE

Steps:

• Separate crescent dough into eight triangles; place in an ungreased 9-in. pie plate with points toward the center. Press onto the bottom and up the sides to form a crust; seal perforations. Spread with mustard; set aside., In a large skillet, saute the asparagus, onion and mushrooms in butter until asparagus is crisp-tender. In a large bowl, combine the remaining ingredients; stir in asparagus mixture. Pour into crust. , Bake at 375° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting., Freeze option: Cover and freeze unbaked quiche. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 375°. Place quiche on a baking sheet; cover edge loosely with foil. Bake as directed, increasing time as necessary for a knife inserted in center to come out clean.

ASPARAGUS AND MUSHROOM QUICHE

Steps:

• Preheat oven to 425°F.
• Bring a large saucepan of water to a boil on high.
• Add asparagus, mushrooms and onion. Cook on high for 4 minutes (or until asparagus is tender-crisp). Drain in colander.
• Press pie crust into 10-inch tart pan, pie pan, or cake pan (I prefer the latter).
• Scatter asparagus, mushrooms, and onion in the crust and top vegetables with shredded cheese.
• In a large bowl, mix remaining ingredients.
• Pour egg mixture over the vegetables.
• Bake at 425F for 30 minutes, or firm. Cool briefly.