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Asparagus and Seafood Quiche

This quiche came from one of my oldest, dearest friends in the world, Sue Boore Foster. Sue’s father, Frank Boore, was the longtime owner of two beloved St. Petersburg restaurants, Aunt Hattie’s and Uncle Ed’s. When Sue offered her dad’s seafood quiche recipe, all I could say was "yes, please!" I did substitute crabmeat for the ½ cup of scallops Frank specified, because crab is more readily available where we live, but if you have access to scallops, go for it! If you end up buying a 1-pound container of picked fresh crabmeat from the seafood market, save any leftovers for crab cakes. ―Mary Kay Andrews, author of The Beach House Cookbook

September 20, 2017

Ingredients

Asparagus and Seafood Quiche
  • 1 refrigerated pie crust (or frozen deep-dish pie crust)
  • 1½ cups chopped cooked peeled shrimp
  • 1 cup shredded sharp Cheddar cheese
  • 1 cup (2- to 3-inch pieces) asparagus
  • ½ cup crabmeat (backfin is fine), picked over
  • 1½ cups half-and-half
  • 3 extra-large or jumbo eggs, lightly beaten
  • ½ tsp. salt
  • ½ tsp. freshly ground pepper
  • ½ tsp. garlic powder
  • ½ tsp. dried dill weed

Instructions

1. Preheat the oven to 350°F. Unroll the pie crust and fit it into a deep-dish pie plate. Fold and crimp the edges. (Skip this step if using a frozen crust.) Line the crust with parch­ ment paper and fill with uncooked beans or rice. Bake for 10 minutes, then remove from the oven, remove the beans or rice and paper, and set aside.
2. Sprinkle the crust with the shrimp, cheese, asparagus, and crabmeat.

3. In a bowl, whisk the half-and-half, eggs, salt, pepper, garlic powder, and dill together; pour over the filling. Bake for 40 minutes, or until the quiche is set. Serve warm or at room temperature.

Photo by Mary Britton Senseney. From The Beach House Cookbook by Mary Kay Andrews (St. Martin's Press, 2017).

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Ingredients

Asparagus and Seafood Quiche
  • 1 refrigerated pie crust (or frozen deep-dish pie crust)
  • 1½ cups chopped cooked peeled shrimp
  • 1 cup shredded sharp Cheddar cheese
  • 1 cup (2- to 3-inch pieces) asparagus
  • ½ cup crabmeat (backfin is fine), picked over
  • 1½ cups half-and-half
  • 3 extra-large or jumbo eggs, lightly beaten
  • ½ tsp. salt
  • ½ tsp. freshly ground pepper
  • ½ tsp. garlic powder
  • ½ tsp. dried dill weed
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