Crab, Mushroom & Asparagus Quiche - cooking recipe

Ingredients

9 inches frozen deep dish pie shells
1 cup asparagus, cut into 1/2 inch pieces
1 tablespoon unsalted butter
2 garlic cloves, minced
1 tablespoon shallot, chopped
1 1/2 cups canned sliced mushrooms, drained
1 1/2 cups half-and-half
4 large eggs
1 dash hot sauce
1 pinch ground nutmeg
1 1/2 teaspoons dill
1 cup shredded swiss cheese
1 cup white crab meat, drained

Preparation

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.