Curried Crab And Asparagus Quiche
|Canned crabmeat/8 ounces fresh lump crabmeat, drained, picked over, and patted dry||7 1⁄2 Ounce, drained (1 Can)|
|Asparagus||6 Medium, cooked, patted dry, and sliced into 1/4-inch pieces to make 1 cup (6 Medium Sized Pieces)|
|Ricotta cheese||2⁄3 Cup (10.67 tbs)|
|1% milk||2⁄3 Cup (10.67 tbs) (Low Fat Milk)|
|Green onions||1⁄4 Cup (4 tbs), thinly sliced (2 Pieces)|
|Egg whites||2 Large|
|Grated parmesan cheese||2 Tablespoon|
|Dijon mustard||2 Teaspoon|
|Curry powder||2 Teaspoon|
|Salt||1⁄4 Teaspoon (Or To Taste)|
|Ground red cayenne pepper||1⁄4 Teaspoon (Or To Taste)|
1 Preheat the oven t37 5°F. Lightly grease a 9-inch pie pan and set aside. Ina large bowl, mix together the crabmeat, asparagus, ricotta cheese, milk, green onions, egg, egg whites, 1 tablespoon of the Parmesan cheese, the flour, mustard, curry powder, salt, and red pepper. Pour the mixture into the pie pan and bake for 40 to 45 minutes or until set.
2 Remove the quiche from the oven and raise the temperature to broil. Sprinkle the remaining tablespoon of Parmesan over the quiche, then place under the broiler about 3 inches from the heat for 1 minute or until golden brown.