Crab and Asparagus Quiche

Ingredients

Fresh parsley

2 tablespoons, chopped (for garnish)

Salt

1/2 teaspoon

Black pepper

1/4 teaspoon (or to taste)

Cheddar cheese

1 cup, shredded

Heavy cream

1 cup

Milk

1/2 cup

Eggs

4 large

Asparagus

1 cup, trimmed and cut into 1-inch pieces

Crab meat

1 cup, lump or claw

Pie crust

1 (9-inch) deep dish

Instructions

1. Preheat the oven to 375°F (190°C).
2. Roll out the pie crust and carefully press it into a 9-inch pie dish, ensuring it's evenly distributed along the bottom and sides.
3. In a medium bowl, whisk together the eggs, milk, heavy cream, salt, and pepper until well combined and slightly frothy.
4. Spread the crab meat and the chopped asparagus evenly over the pie crust, distributing them for even flavor in every bite.
5. Pour the egg mixture over the crab and asparagus, allowing it to settle and fill any gaps.
6. Sprinkle the shredded cheddar cheese generously on top of the mixture.
7. Bake in the preheated oven for 40-45 minutes, or until the quiche is puffed, set in the center, and golden brown on top.
8. Once baked, remove from the oven and let it cool for about 5-10 minutes before slicing.
9. Garnish with fresh chopped parsley before serving for an added touch of flavor and color.