Here is a new recipe that I created last night--was delish, sorry for American measurements in advance!
Crab and Asparagus Quiche
1 lb Canned Lump Crabmeat (or fresh)
1 bunch fresh asparagus
1 medium onion
2 T Canola Oil
4 Eggs
1/2 cup milk
1 tsp mild curry powder
1 tsp kosher salt
1 large Plum tomato
Shake or two of paprika
1 Prepared Pie Crust
1 9 inch deep dish ceramic pie dish
Blind Bake prepared Pie crust in ceramic dish for 10 minutesbe sure to put pie beads or weights in so that crust cooks evenly without huge bubblesI do not prick the bottom as I don't want the filling to spill out into the dish while cooking. While the crust is in, prepare the asparagus. Chop the asparagus in half and discard the bottom stalk--I only use the top 2 to 3 inches. Chop into 1/4 to 1/2 inch pieces and steam for 5 minutes. In the meantime, heat the 2 T canola oil in a heavy pan, chop onion and saute until translucent, add salt and curry powder, then drop in the asparagus and cook until just starting to brown. At this point your crust should be out and cooling. Open the crabmeat and rinse thoroughly in a colander to be sure that it is free of shells and crab can smell. Let the crabmeat drain. In a separate large bowl add the 4 eggs and milk and beat with a whisk. Add the crabmeat to this bowl and then the onion and asparagus mixture. Then pour all of this into the prepared crust. Slice the plum tomato and arrange slices in a circle around the quiche as you like. Sprinkle with paprika. Preheat oven to 350 degrees and bake for 50 to 60 minutes until middle is set and firm. Serve with fried potatoes and salad.