Crab and asparagus crustless quiche
Serves: 8
Prep time: 35 minsTotal time: 
Recipe photograph by Martin Poole
Crab and asparagus crustless quiche
An easy, crab-packed crustless quiche will become your go-to for summer gatherings. Simply slice into portable wedges once chilled
Serves: 8
Prep time: 35 minsTotal time: 
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Nutritional information (per serving)
Calories
285Kcal
Fat
23gr
Saturates
12gr
Carbs
1gr
Sugars
1gr
Fibre
1gr
Protein
18gr
Salt
0.7gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 25g unsalted butter, plus extra to grease
- 2 echalion shallots, finely chopped
- 250g asparagus spears, trimmed
- 8 medium eggs
- 150ml double cream
- 90g pecorino romano, finely grated
- ½ tsp fine salt
- 2 x 100g tubs white and brown crab (we used The Good Tide Seafood Co.)
- 1 tbsp chopped fresh tarragon
Step by step
Get Ahead
Make the quiche the day before your picnic. Leftovers keep for 2-3 days in the fridge.
- Preheat the oven to 180°C, fan 160°C, gas 4. Grease a 23cm springform round cake tin with butter. Cut a large circle of baking paper (about 35cm diameter), then press into the greased tin so that the paper comes up the sides of the tin.
- Melt the butter in a frying pan, then cook the shallots over a low heat for 10-12 minutes until softened. Set aside on a plate to cool. Meanwhile, bring a saucepan of salted water to the boil and prepare a bowl of iced water. Blanch the asparagus for 2 minutes, then plunge into the iced water. Drain once cold.
- In a large bowl, whisk together the eggs, cream, about three-quarters of the grated cheese, the salt and plenty of black pepper. Use a teaspoon to scoop out the white crab from both tubs. Stir the brown crab meat through the egg mixture with the cooled shallots and tarragon until evenly combined. Pour into the prepared tin, then use a teaspoon to dot over the white crab and arrange the asparagus spears on top (cut to fit if necessary). Scatter over the remaining cheese, then bake for 35-40 minutes or until puffed up, pale golden-brown and just set. Leave to cool in the tin, then release from the tin and chill. Once chilled, cut into chunky wedges and pack into airtight containers, ready to take to your picnic.
