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Crab And Asparagus Quiche
Recipe Rumble

Ingredients:
1-1/2 cup crab meat, fresh canned or imitation
1 cup asparagus pieces, 1-inch long, blanched
1/4 cup onion, diced
4 eggs, beaten
1-1/2 cups cream
1 pinch salt
1 pinch nutmeg
1 dash hot sauce
1 drops Liquid Smoke -- optional
2 cups shredded Swiss cheese

Directions:
To prepare for freezing:
Blanch asparagus spears (two minutes for small ones, three minutes for medium ones, and four minutes for large ones) and cut them into 1-inch pieces. In a freezer bag, combine the crab meat, asparagus, onion, eggs, cream, salt, nutmeg, and hot sauce. In another small bag, place the shredded Swiss. Tape the two bags together and put them into the freezer. When ready to use, thaw the bags in the refrigerator.

Preheat the oven to 350-degrees. Spray a pie plate or quiche pan with nonstick spray. Put the shredded cheese into prepared pie plate or quiche pan, and pour egg mixture over all. Follow the instructions below for baking. This is one way to do the freezing of this dish. OR, prepare the quiche fully, following directions below, and freeze precooked. Then just thaw and reheat or thaw and serve cold.

To prepare fresh:
Place the shredded Swiss cheese into the prepared 9" pie pan or quiche dish. Sprinkle the crab meat over the top, then the asparagus pieces. Mix the remaining ingredients together and pour over the ingredients in the pie plate or quiche pan. Place in a 350-degrees oven for 30 minutes, or until lightly browned. Serve hot or cold. Recipe makes six servings.

Variations:
Shredded cooked chicken or turkey may be substituted for the crab.
For a "fancier" quiche, thinly slice cherry tomatoes and arrange them over the top of the quiche before baking.

Note: This is terrific with a fresh green salad, a few strawberries drizzled with sugar free orange or raspberry syrup, and sugar free lemonade or iced tea.

Nutrition information per serving:
Calories: 373
Protein: 5g
Total Fat: 29g 10% calories from fat
Sodium: 295mg
Cholesterol: 242mg
Carbohydrates: 1g
Fiber: 1g
Exchanges:  3 Lean Meat, 1/2 Vegetable, 4-1/2 Fat

See also:
Low Carb Recipes: Section One
Low Carb Recipes: Section Two
Low Carb Beverages and Marinades (Online eBook)