Crab, Asparagus and Leek Quiche Recipe
This Crab, Asparagus and Leek Quiche is perfect for any spring brunch - Easter, Mother's day and more!
Print
Pin
Servings: 8 Servings
Calories: 300kcal
Ingredients
- 1 tablespoon butter
- 1 leek white and light green parts only, halved and thinly sliced, then well washed
- coarse salt and ground pepper
- 1 pound asparagus tough ends removed, thinly sliced on the diagonal
- 4 large eggs
- 1 1/4 cups half-and-half
- ground nutmeg
- 1 cup shredded Gruyere cheese 4 ounces
- 8 ounces lump crab meat Well drained and patted dry*
- 1 pie crust fitted into a 9-inch pie plate well chilled (I used THIS recipe)
Instructions
- Preheat oven to 350°F, 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.
- 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 (very important to catch spills!). Sprinkle with half of the cheese, top with the crab meat, then the asparagus mixture. Pour egg mixture on top. Sprinkle the remaining cheese on top
- Bake until center of quiche is just set, [/timer][/timer] to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving.
Notes
**IMPORTANT** If you use a frozen premade crust, they are often a bit smaller, even though they SAY they are 9 inches. So you may have extra egg mixture. You also may have some spillage, so be sure to place the pie plate on a lined baking sheet.
The best way to wash leeks is AFTER you cut them. They grow up through the dirt and often have lots of dirt and sand between the layers. I add them to my salad spinner, fill it with water and swish them around for a few minutes, then drain. Repeat once or twice, especially if leeks are very dirty.
It is very important that the crab is well drained and patted dry, or it will release too much liquid into the quiche and make the crust soggy.
Nutrition
Calories: 300kcal | Carbohydrates: 16g | Protein: 17g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 130mg | Sodium: 442mg | Potassium: 306mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1075IU | Vitamin C: 6.8mg | Calcium: 256mg | Iron: 2.6mg
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!