CRUSTLESS CRAB QUICHE WITH SPRING VEGETABLES
1 1/2 cups crabmeat (approximately 8 ounces)
3/4 cup roasted hazelnuts, coarsely chopped**
5 ounces GruyÃ¨re cheese sliced thin
1 1/2 cups grated GruyÃ¨re cheese (if unavailable, Swiss may be substituted)
1 1/2 cups asparagus (if unavailable, substitute 10 ounces frozen chopped spinach, thawed & squeezed dry), sliced diagonally
2 tablespoons sweet white onion, diced
2 2/3 cups milk
1 1/2 cups baking mix (such as Bisquick)
3 whole asparagus spears for top garnish (3 to 5)
Heat oven to 400Âº. Coat an 11-3/4" X 7-1/2" baking dish with cooking spray.
**Reserve 1/4 cup of hazelnuts for garnish. Set aside. Layer crab, 1/2 cup hazelnuts, cheese and vegetables in greased baking dish. In separate mixing bowl, whisk together eggs, milk, and baking mix until dry ingredients are incorporated. (Batter will be somewhat lumpy.) Pour over layered ingredients in baking dish. Bake 30 to 40 minutes or until golden brown and knife inserted in center comes out clean. Allow to stand 5 minutes before serving.
While quiche is baking, blanch reserved asparagus for 5-8 minutes in uncovered pot. Drain on paper towels. When quiche is removed from oven, garnish with asparagus and sprinkle hazelnuts over all. To give asparagus a shiny appearance, brush very lightly with vegetable oil.
Serves 8 to 10