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Quiche always brings to mind the fresh tastes of spring, and this Crabmeat and Asparagus Quiche Tart is no exception! With its flaky crust and creamy filling, it’s a wonderful dish to share during sunny picnics or festive brunches. The combination of lump crab meat and tender asparagus makes this quiche a seasonal favorite.
Crabmeat and Asparagus Quiche Tart
Course: BreakfastCuisine: AmericanDifficulty: MediumServings
8
servingsPrep time
30
minutesCooking time
1
hourCalories
320
kcalIngredients
- For the Crust
2 1/2 cups all-purpose flour
1 tablespoon sugar
3/4 teaspoon salt
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1/3 cup chilled solid vegetable shortening, diced
6 tablespoons (or more) ice water
- For the Filling
1 tablespoon Dijon mustard
1 tablespoon butter
1 cup chopped asparagus (with some tips reserved for topping)
4-6 ounces lump crab meat, divided
1/2 cup shredded Fontina cheese
1 tablespoon chopped fresh dill
3 large eggs
1 cup milk
Salt and pepper to taste
Directions
- Crust Preparation
- In a food processor, blend flour, sugar, and salt.
- Add butter and shortening, pulsing until the mixture resembles coarse meal.
- Gradually add ice water, processing until moist clumps form. If dough is dry, add more water by the teaspoon.
- Gather dough into a ball, flatten it into a disk, wrap in plastic, and chill for 2 hours.
- Filling Preparation
- Preheat the oven to 400°F. Prepare a 9-inch pie plate or tart pan with cooking spray.
- Roll out the pastry and fit it into the pie plate, trimming to leave a 1-inch overhang. Fold the edge inside and flute if desired. Prick the bottom with a fork.
- Line with foil and fill with pie weights. Bake for 20 minutes, then remove weights and foil, baking for an additional 10 minutes until the rim is light gold. Let cool on a rack and reduce oven temperature to 350°F.
- Assembling the Quiche
- In a medium sauté pan over medium heat, melt the butter and sauté the chopped asparagus for 5-6 minutes until tender. Allow to cool to room temperature.
- Brush the shell with Dijon mustard, then layer in most of the sautéed asparagus, half the crab meat, and 1/4 cup of the cheese.
- 10. In a bowl, whisk together eggs, milk, salt, and pepper; pour into the shell.
- 11. Top with the remaining crab meat, reserved asparagus tips, remaining cheese, and dill.
- 12. Bake in the center of a 350°F oven for 30-35 minutes or until a knife inserted in the center comes out clean.
- 13. Let cool on a rack for 10 minutes before serving.
- Serving Suggestions:
- Serve warm or at room temperature, perfect for a picnic or brunch table!
Notes or Tips:
- Feel free to substitute crab meat with shrimp or spinach for a different flavor.
- You can prepare the crust a day in advance and store it in the fridge.
- This quiche pairs wonderfully with a light salad or fresh fruit.
Conclusion:
Enjoy the delicate flavors of spring with this Crabmeat and Asparagus Quiche Tart! Whether for a picnic or a leisurely brunch, it’s sure to impress and satisfy your guests.
