Easy Crab-Asparagus Pie


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
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


  1. Preheat oven to 350°F. Lightly grease 10-inch quiche dish or pie plate.
  2. Layer crabmeat, asparagus and onion in prepared dish; top with cheeses. Season with pepper.
  3. 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.
  4. Bake 30 minutes or until filling is puffed and knife inserted near center comes out clean. Serve hot.

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