This no-fail Crab Quiche recipe uses my classic egg custard base and features tender lump crab meat with fresh asparagus and gruyère cheese as the filling. All nestled in a flaky pie crust of course.

1 (9-inch) pie crust (fresh or frozen) 8 ounces grated Swiss cheese 1/2 pound lump/back fin crab meat, picked over 2 green onions, thinly sliced 3 large eggs 1 cup half and half 1/4 teaspoon grated ...

A light quiche seems like an oxymoron. However, this is a recipe for a crab quiche that is indeed very light. By eliminating the crust, you get rid of much of the fat and many of the calories found in ...

Topping 1/2 C Comte (micro-plane) 1/2 C Parmesan Cheese (micro-plane) 1/2 T. Cumin Seed For Salad 2 C Frisse Lettuce 1 C Shaved Green Asparagus 1 C Shaved White Asparagus 1/4 C Pea Shoots 1 T. Sherry ...

On the Sunday Brunch menu: quiche with crab Tavern Wit & Wisdom shares its recipe for quiche with caramelized onions and crab on 11 News Sunday Morning.

Heat the oven to 400 degrees. Arrange the filo cups on a rimmed baking sheet. In a blender, combine the ricotta, eggs, garlic powder, salt and pepper. Blend until very smooth. Stir the crab meat into ...

Sunday brunches are popular at Easter celebrations, and a popular item on the brunch menu is quiche. This quiche recipe is from the "Wake Up and Smell the Coffee" cookbook published in 1994 featuring ...

You are able to gift 5 more articles this month. Anyone can access the link you share with no account required. Learn more. This menu – creamy, cheesy, crab-flecked quiche and a wonderful, colorful ...

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*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. The crustless crab quiche, as made at the Tea Room in the Valley, is photographed on Friday, Feb. 6, 2015. The dish is a ...