Quiche, Crab & Asparagus Lc-6.2/segg- quiche, seafood- crustacean, veg- asparagus 1 1/2 cup crab meat; canned or imitation 1 cup asparagus spears; cut 1in, blanched 1/4 cup onion; diced 4 large egg; beaten 1 1/2 cup cream, heavy 1 dash salt 1 dash (.2 g) nutmeg 1 dash (2 g) hot sauce 1 drop (1 g) liquid Barbecue SmokeŽ; (1 to 2) 2 cup Swiss cheese; shredded To prepare for freezing: Blanch asparagus spears (2 minutes for small ones, 3 minutes for medium ones, and 4 minutes for large ones) and cut them into 1-inch pieces. In a freezer bag, combine the crab meat, asparagus, onion, eggs, cream, salt, nutmeg, and hot sauce. In another small bag, place the shredded Swiss. Tape the 2 bags together and put them into the freezer. When ready to use, thaw the bags in the refrigerator. Preheat the oven to 350 degrees. Spray a pie plate or quiche pan with nonstick spray. Put the shredded cheese into prepared pie plate or quiche pan, and pour egg mixture over all. Follow the instructions below for baking. This is one way to do the freezing of this dish. OR, prepare the quiche fully, following directions below, and freeze precooked. Then just thaw and reheat or thaw and serve cold. To prepare fresh: Place the shredded Swiss cheese into the prepared 9" pie pan or quiche dish. Sprinkle the crab meat over the top, then the asparagus pieces. Mix the remaining ingredients together and pour over the ingredients in the pie plate or quiche pan. Place in a 350° oven for 30 minutes, or until lightly browned. Serve hot or cold. Variation: 1) Shredded cooked chicken or turkey may be substituted for the crab. 2) For a "fancier" quiche, thinly slice cherry tomatoes and arrange them over the top of the quiche before baking. Source: "Diana Bauer" NOTES : This is a terrific spring luncheon dish. It's great with a fresh green salad, a few strawberries drizzled with sugar free orange or raspberry syrup, and sugar free lemonade or iced tea. Everyone will think you're Martha Stewart. NYC Nutrition Analysis (per serving or yield unit): water=163 g; calories=611.7; protein=38.7 g; total fat=47.83 g; carbohydrate=6.81 g; dietary fiber=0.6 g; ash=4.6 g; calcium=846.3 mg; phosphorus=696 mg; iron=1.06 mg; sodium=472.3 mg; potassium=454.4 mg; magnesium=67.26 mg; zinc=6.22 mg; copper=0.48 mg; manganese=0.14 mg; vitamin A=1946 IU; vitamin E=1.58 mg ATE; thiamin=0.11 mg; riboflavin=0.65 mg; niacin=2.25 mg; pantothenic acid=1.16 mg; vitamin B6=0.25 mg; folate=78.88 ug; vitamin B12=7.08 ug; vitamin C=5.84 mg; saturated fat=28.97 g; monounsaturated fat=13.52 g; polyunsaturated fat=2.26 g; cholesterol=331.1 mg; selenium=43.07 ug; refuse=5.81%; %cal as carb:prot:fat=4:25:70; WW Pts=16.1; (complete analysis) |
