Sunday, November 14, 2010

Asparagus and Crab Quiche

Quiche is so easy to like! 
     Breakfast, lunch or as a dinner appetizer, quiche is a versatile dish.  Quiche is easy to make too.  Quiche should be made to order but it is ok as a reheated dish. 
     I was the day chef in a Florida cafe that had fashion shows a few times a week.  Our clientele was mostly retired elderly ladies.  They loved quiche, soup and salad.  I ran 3 different quiche specials and seven different soups every day.  The ladies loved the quiche!  To be truthful, some of the men did too. 
     The head chef was a big animal of a French Corsican brutal rugby player.  The chef would grab a quiche and just shove the quiche in his mouth with his bare hands like an animal!  He used to say it was acceptable for a man to eat quiche for breakfast.  I guess men lose any ladylike association when eating quiche noisily with their bare hands too.  The old saying of "Real men don't eat quiche" is just another rule that should be broken!  
     Recipe:  Make a pate brisee pie dough recipe or use a pre made pie dough sheet to line a small buttered pop ring mold. 
     Trim the dough edges even with the top of the pop ring mold. 
     Fill the crust with dried beans and bake the crust till it is firm but not browned in a 350 degree oven. 
     Let the crust cool. 
     Remove the dried beans. 
     Sprinkle grated swiss cheese on the bottom of the pie crust shell. 
     Layer shredded crab meat, sliced blanched asparagus and grated swiss cheese in the pie crust till it is full to the top. 
     Whisk one egg and an equal amount of milk together in a mixing bowl. 
     Add a pinch of ground nutmeg. 
     Pour the quiche batter over the quiche ingredients into the pie crust in the pop ring mold. 
     Fill the quiche with enough batter to cover the ingredients. 
     Place a few decorative asparagus tips on top of the quiche. 
     Bake the quiche in a 350 degree oven. 
     When the quiche has risen and the top is lightly browned, then the quiche is done baking. 
     A tooth pick inserted in the quiche that pulls out clean is a sign that a quiche is done baking. 
     Gently remove the pop ring mold and set the quiche on a plate. 
     Sprinkle a little bit of paprika on the plate as a garnish.
     The aroma of baked crab and asparagus is classic!  Swiss cheese, crab and asparagus flavors are in every rich bite.  The custard batter gives such a warm pleasure.  This is a great chilly weather quiche.  Yum! ...  Shawna

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