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Crab, Artichoke and Asparagus Quiche Recipe

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This recipe for Crab, Artichoke and Asparagus Quiche is from Hunt to Harbor: A Charm City Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 ounces lump crabmeat
10 asparagus spears, cut into thirds
5 artichoke hearts, roughly chopped
4 eggs
1 cup cottage cheese
1 cup Greek yogurt (plain)
1/4 cup all purpose flour
1/4 teaspoon ground black pepper
1/2 teaspoon Old Bay seasoning
4 ounces shredded Gruyere cheese
Directions:
Directions:
Saute asparagus in 1 teaspoon oil, seasoned with salt and pepper until tender. Add artichoke hearts and crab meat. Cook for about 1 minute, set aside.

Blend eggs, cottage cheese, greek yogurt, flour and seasonings in a food processor or with a whisk until smooth. Stir in cheese.

Add cooled crab mixture to egg mixture and pour into a greased deep dish pie plate. Bake at 325 degrees for 45 minutes. Let cool on a wire rack.

 

 

 

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