Crab, Mushroom & Asparagus Quiche

• inches frozen deep dish pie shells9
• asparagus, cut into 1/2 inch pieces↗1 cup
• unsalted butter↗1 tablespoon
• garlic cloves, minced↗2 cloves
• shallot, chopped↗1 tablespoon
• canned sliced mushrooms, drained↗1 1⁄2 cups
• half and half↗1 1⁄2 cups
• large eggs↗4
• dash hot sauce↗1
• pinch ground nutmeg↗1
• dill↗1 1⁄2 teaspoons
• shredded swiss cheese↗1 cup
• white crab meat, drained↗1 cup

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees. Bake pie crust until lightly browned, about 5 - 10 minutes. Remove from oven and set aside.

2. 2

   Bring a medium pot of water to boil. Place asparagus in boiling water for 30 seconds, remove and immediately place in ice water, drain.

3. 3

   Melt butter in a medium pan over medium heat. Add garlic, shallots and mushrooms, cook 3 minutes. Let cool.

4. 4

   In a medium bowl, whisk together half and half, eggs, hot sauce, nutmeg and dill.

5. 5

   Place pie crust on a baking sheet, Place half of the cheese into pie crust. Add asparagus, mushroom mixture, remaining cheese and crab meat to pie crust.

6. 6

   Pour egg mixture into pie crust. With a small spoon, carefully stir mixture in pie crust to distribute ingredients.

7. 7

   Bake until quiche is set and top is golden brown, about 45 minutes. Remove from oven and let cool at least 15 minutes before cutting.

8. 8

   Serve with soup and fresh fruit, if desired.