Real Men Make Quiche

I so love it when my husband cooks for me – and he’s been doing it far more often than not these days, with my arthritis acting up so badly. So even though real men may not eat quiche (yeah, right!), they definitely do make quiche!

Once again, in an attempt to use up the contents of our fridge, we decided to make quiche – both a leek goat cheese quiche, and also this crab asparagus quiche – we made a couple of changes, in order to use up leftovers. We used a pound of lump crabmeat instead of back fin and claw, didn’t have nearly enough asparagus (15 spears total), so we just chopped it all and put it in the quiche, and didn’t do a spoke pattern on top, and used pancetta instead of bacon. It had a nice crabby taste to it – but is missing some sort of seasoning – maybe a little old bay, or a little more cayenne is needed?


Crab and Asparagus Quiche
courtesy Chef John Folse (website)INGREDIENTS:

INGREDIENTS:1 cup back fin crabmeat
1 cup claw crabmeat
½ cup asparagus tips, cut into ½ inch pieces (see method)
24 whole asparagus spears about 4″ long
½ cup bacon, cooked crispy and chopped
1½ cup shredded Swiss cheese
¼ cup minced onion
¼ cup minced red bell pepper
4 eggs, beaten
2 cups half and half
1 tsp salt
½ tsp chopped fresh thyme
1/8 tsp cayenne pepper
2 (9-inch) unbaked deep dish pie shells


Preheat oven to 425 degrees F. Grasp asparagus spear with two hands, holding the floret in one hand and the stem in the other. Gently bend spear until it snaps. Discard stem end. Repeat with entire bunch, reserving 24 whole spears. In a saucepan, bring a quart of water to a rolling boil. Add all asparagus and poach until crisp-tender, about 2 minutes. Drain asparagus and set aside to cool. Divide bacon, cheese, onion, red bell pepper, crabmeat and asparagus tips and sprinkle evenly into each pie shell. In a medium bowl, whisk together eggs, half and half cream, salt, thyme and cayenne. Pour egg mixture evenly into both pastry shells. Place 12 whole asparagus spears in a starburst shape on top of each pie with florets pointing out from the center. Trim stem ends of asparagus if necessary. Bake for 15 minutes. Reduce oven temperature to 300 degrees F and bake for an additional 30 minutes or until a knife inserted 1 inch from edge comes out clean. Allow quiche to sit for 10 minutes before cutting into wedges.