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.