Tuesday, January 8, 2013

Crab and Asparagus Quiche

I made this crab and asparagus quiche.  The changes I made were to;

  • use fat-free half and half instead of regular
  • add 2 diced scallions to the asparagus layer
  • use part-skim mozzarella instead of swiss because that's what I had on hand
  • add 1/4 tsp pepper to the egg mixture
This was delicious, perfect for a breakfast, brunch, lunch, or light dinner!  I did have too much topping/ filling for my pie shell, so next time I'd reduce the half and half down to 1 cup.

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