Crabby Asparagus/tomato Quiche in a Cheezee Crust

READY IN: 1hr 25mins

If you are a cheese-nut, this Quiche is perfect for you. The recipe can be used to serve four or six persons with salad or other accompaniments. Make a nice light lunch; perfect for brunch. Prep. time includes cooling dough in refrigerator. Cook time includes stove-top saute, and oven baking, and finished resting period.

Top Review by MsBindy

I really liked the filling for this quiche. I had a few troubles with my crust. Although this does take a bit of time to prepare, it was jam-packed with flavor. I think that I could very successfully make extra filling and freeze it, and then just assemble a quiche very quickly. (And I think a bachelor could prepare this!)

Ingredients Nutrition


  1. THE PASTRY: You will need a 9" quiche pan, or deep pie plate.
  2. In a medium mixing bowl, place the flour, grated cheese and salt.
  3. Cut the butter, (or solid vegetable shortening), into the mixture until it is crumbly.
  4. Mix the ice water and cold lemon juice together; add the liquid, tablespoon at a time and stir into the flour mixture, using just enough to bind the mixture.
  5. If you need more liquid, add by drops at a time.
  6. Collect all moistened particles into a smooth but not sticky ball or dough.
  7. Wrap the ball of dough securely in waxed paper and chill in refrigerator for at least an hour before handling again.
  8. With as little handling as possible, form dough into a round disk.
  9. Place disk on your pastry board and roll out large enough to fit over the edges of the quiche pan, or deep pie plate.
  10. Lift the pastry shell by rolling the dough onto your rolling-pin.
  11. Over your selected baking pan, roll in the opposite direction to release the pastry into the pan.
  12. Press lightly in the pan bottom and against the sides.
  13. Pierce the bottom of the pastry with a fork- this will prevent pastry from lifting during the baking process.
  14. PREHEAT OVEN TO 425 degrees F.
  15. THE FILLING: Saute onions, mushrooms and seasonings in butter, over medium-high heat.
  16. Fry bacon until crisp; drain and crumble- set aside.
  17. In a little of the bacon drippings, saute crab meat.
  18. Cream together ricotta, cream cheese and parmesan; blend in the milk; add beaten eggs; fold in cooked asparagus, bacon, crabmeat, bread crumbles, onions and mushrooms.
  19. Pour into pastry-lined pan.
  20. Arrange tomato slices around the edge (make it look pretty).
  21. Bake in 425F preheated oven, for 10 minutes.
  22. Lower temperature to 350F and bake 25 minutes longer.
  23. Remove from oven and let stand for 10 minutes before serving.

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