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Asparagus Crab Quiche

Asparagus Crab Quiche

Asparagus Crab Quiche

Submitted by: Mary Paardekooper Moore

Serving Size: 12

Nutritional Information: 366 calories, 21g fat, 9g saturated fat, 142mg cholesterol, 662mg sodium, 29g carbohydrate, 2g fiber, 16g protein

eggs, slightly beaten
deep-dish pie crusts
2 tablespoons
green onion, chopped
1/2 cups
red pepper, chopped
1/2 cups
garlic clove, minced
asparagus, cut and cooked
3 cups
imitation crabmeat, diced
1 cups
evaporated milk
12 ounces
cream of asparagus soup
10 ounces
2 tablespoons
Swiss cheese, shredded
2 cups


Prick bottoms and sides of pie crusts. Partially bake crusts at 400 degrees for 6 minutes on a preheated cookie sheet. Reduce oven to 350 degrees. Melt butter in a 10 - inch skillet over medium heat; saute onions, red peppers, and garlic until tender. Microwave asparagus in a steamer bag. Cut imitation crabmeat into 1/2 - inch cubes, approximately 1 cup. In a medium bowl, beat together milk, soup, eggs, and flour until well mixed. Stir in onion and pepper mixture. Distribute asparagus, imitation crabmeat, and cheese evenly among baked pie crusts; carefully pour filling over top. Bake pies on a preheated cookie sheet for 50 minutes at 350 degrees, or until a knife inserted comes out clean. Cool 10 to 15 minutes on a wire rack.


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