Summer is the perfect time to indulge in your favorite fresh seafood. This quiche, layered with cheese, asparagus, and tender crab meat couldn’t be more perfect for a dinner by the sea.
- Preheat the oven to 350°F. Unroll the pie crust and fit it into a deep-dish pie plate. Fold and crimp the edges. (Skip this step if using a frozen crust.) Line the crust with parch ment paper and fill with uncooked beans or rice. Bake for 10 minutes, then remove from the oven, remove the beans or rice and paper, and set aside.
- Sprinkle the crust with the shrimp, cheese, asparagus, and crabmeat.
- In a bowl, whisk the half-and-half, eggs, salt, pepper, garlic powder, and dill together; pour over the filling. Bake for 40 minutes, or until the quiche is set. Serve warm or at room temperature.
Recipe excerpted from The Beach House Cookbook. Copyright© 2017 by Whodunnit, Inc. Reprinted by permission of St. Martin’s Press.
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