TLC Cooking "Easy Crab-Asparagus Pie"

Easy Crab-Asparagus Pie

YIELD Makes 6 servings
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INGREDIENTS

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
Black pepper
3/4	cup all-purpose flour
3/4	teaspoon baking powder
1/2	teaspoon salt
2	tablespoons butter or margarine, chilled
1‑1/2	cups milk
4	eggs, lightly beaten

PREPARATION:

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.

This recipe appears in: Shellfish

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