Description
Kind of like quiche but not too eggy. Asparagus and crab pair well together in this pie, with all four members of the family reaching for seconds. You probably can even simplify this more by using Bisquick mix. It served nicely with a red sauce pasta dish for dinner. Eggs don’t have to be for breakfast.
Ingredients
- 1 whole Small Onion
- 12 ounces, weight Asparagus
- 4 ounces, weight Canned Crabmeat, Shredded
- 1 cup Shredded Cheese, Such As Monterey Jack, Cheddar, Swiss, Etc.
- ¼ cups Parmesan Cheese
- 2 dashes Black Pepper
- ¾ cups Flour
- ¾ teaspoons Baking Powder
- ½ teaspoons Salt
- 2 Tablespoons Butter, Chilled
- 1-½ cup Milk
- 4 whole Eggs
Preparation
1 – Preheat oven to 350F. Oil a 10″ pie plate.
2 – Chop onion. Snap off tough parts of asparagus toss those. Chop the spears into bite size pieces – but make sure to set asparagus tips aside. Fry up the onions and asparagus spears for 8 minutes, then add the tips for the last minute or so.
3 – Put the crab meat, asparagus and onion in the pie plate. Sprinkle with the cheeses and black pepper.
4 – In a separate bowl combine flour, baking powder and salt. Cut in the butter until crumbly. *(This step can be replaced with 3/4 cup Bisquick.) Add milk and eggs; stir until blended. Pour into pie plate.
5 – Bake about 30 minutes until puffed and nicely browned. Let cool 10 minutes before serving.
