Chef John Folse: Crab and Asparagus Quiche

Chef John Folse – Asparagus Quiche w/ Crab meat and bacon

NEW ORLEANS (WVUE) - PREP TIME: 1½ hours

SERVES: 12-16

COMMENT: Maybe real men don't eat quiche, but moms love it! For Mother's Day, make your mom this very easy to make, rich quiche filled with succulent crabmeat and tender asparagus. She will love you more then she already does, if that's even possible.

INGREDIENTS:

  • 1 cup back fin crabmeat
  • 1 cup claw crabmeat
  • ½ cup asparagus tips, cut into ½ inch pieces (see method) 
  • 24 whole asparagus spears about 4" long
  • ½ cup bacon, cooked crispy and chopped
  • 1½ cup shredded Swiss cheese
  • ¼ cup minced onion
  • ¼ cup minced red bell pepper
  • 4 eggs, beaten
  • 2 cups half and half
  • 1 tsp salt
  • ½ tsp chopped fresh thyme
  • 1/8 tsp cayenne pepper
  • 2 (9-inch) unbaked deep dish pie shells

METHOD:Preheat oven to 425 degrees F. Grasp asparagus spear with two hands, holding the floret in one hand and the stem in the other. Gently bend spear until it snaps. Discard stem end. Repeat with entire bunch, reserving 24 whole spears. In a saucepan, bring a quart of water to a rolling boil. Add all asparagus and poach until crisp-tender, about 2 minutes. Drain asparagus and set aside to cool. Divide bacon, cheese, onion, red bell pepper, crabmeat and asparagus tips and sprinkle evenly into each pie shell. In a medium bowl, whisk together eggs, half and half cream, salt, thyme and cayenne. Pour egg mixture evenly into both pastry shells. Place 12 whole asparagus spears in a starburst shape on top of each pie with florets pointing out from the center. Trim stem ends of asparagus if necessary. Bake for 15 minutes. Reduce oven temperature to 300 degrees F and bake for an additional 30 minutes or until a knife inserted 1 inch from edge comes ou

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