Today, I decided to try something brand new and I'm so glad that I did...
Bacon Crab Asparagus Quiche (Crustless)
You will need:
*serves 6-8 for a light brunch, or 4 people as part of a dinner*
- 3 - Eggs
- 1/2 cup - Mayonnaise (you can sub sour cream or greek yogurt, or a mix of any of these)
- 1/2 cup - Milk
- 2 TBS - Flour
- 1/3 cup - Bacon - crumbled
- 2 - 6oz. cans White Crab (feel free to buy the fresh shellfish if your wallet can take it)
- 3/4 cup - Shredded Swiss Cheese (or sharp cheddar, or whatever you like)
- 1/3 cup - Pico de Gallo (this is a personal pref: chopped tomato, green pepper, green onion, cilantro)
- 1 Tsp - Old Bay Seasoning (or garlic powder)
- 1 Tsp - Hot Sauce
- 1/2 Tsp - Red Pepper Flakes
- Dash of Salt and Pepper
- 12 - Asparagus stalks
- Shredded Parmesan for topping (optional, please only use freshly grated)
Step 1:
- Whisk/Beat Eggs, Mayo, Milk, and flour together. Combine until there are no more lumps visible. Add in all other ingredients and beat until completely combined.
Step 2:
- Pour mixture into a well greased pie plate. If using a pie crust, gently roll crust into plate first then add egg mixture.
Step 3:
- Cut off dry end of Asparagus. Rinse and shake dry. Then carefully lay each stalk into the plate anyway you desire.
Step 4:
- Bake at 350 for 45-50 minutes. Every now and then this recipe is finicky. Be sure to have a golden browning of the top of the quiche and test with a knife before removing from oven.
Enjoy this delectable treat for a weekend brunch or serve with soup or salad for a wonderful dinner.
