Makes 6 servings
|4||ounces crabmeat, flaked|
|1-1/2||cups sliced asparagus, cooked|
|1/2||cup chopped onion, cooked|
|1||cup (4 ounces) shredded Monterey Jack cheese|
|1/4||cup (1 ounce) grated Parmesan cheese|
|3/4||cup all-purpose flour|
|3/4||teaspoon baking powder|
|2||tablespoons butter or margarine, chilled|
|4||eggs, lightly beaten|
- Preheat oven to 350°F. Lightly grease 10-inch quiche dish or pie plate.
- Layer crabmeat, asparagus and onion in prepared dish; top with cheeses. Season with pepper.
- Combine flour, baking powder and salt in large bowl. With pastry blender or 2 knives, cut in butter until mixture forms coarse crumbs. Stir in milk and eggs; pour over crabmeat mixture and cheeses.
- Bake 30 minutes or until filling is puffed and knife inserted near center comes out clean. Serve hot.
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