* Exported from MasterCook * 

Recipe By     : Diana Bauer, Celebrate Low Carb 
Serving Size  : 4-8

Amount    Measure       Ingredient -- Preparation Method 
--------  ------------  -------------------------------- 
 1 1/2    cup           crab meat -- fresh canned or imitation 
 1        cup           asparagus pieces -- 1-inch longblanched 
 1/4      cup           onion -- diced 
 4                      eggs -- beaten 
 1 1/2    cups          cream 
 1        pinch         salt 
 1        pinch         nutmeg 
 1        dash          hot sauce 
 1        drops         Liquid Smoke -- optional 
 2        cups          shredded Swiss cheese 

To prepare for freezing: 
Blanch asparagus spears (2 minutes for small ones, 3 minutes for medium ones, 
and  4 minutes for large ones) and cut them into 1-inch pieces. In a freezer 
bag, combine the crab meat, asparagus, onion, eggs, cream, salt, nutmeg, and 
hot sauce. 

In another small bag, place the shredded Swiss. Tape the 2 bags 
together and put them into the freezer. When ready to use, thaw the bags in 
the refrigerator. 

Preheat the oven to 350 degrees. Spray a pie plate or quiche pan with 
nonstick spray. 

Put the shredded cheese into prepared pie plate or quiche pan, and pour egg 
mixture over all. Follow the instructions below for baking. This is one way 
to do the freezing of this dish. 

OR, prepare the quiche fully, following directions below, and freeze 
precooked. 
Then just thaw and reheat or thaw and serve cold. 

To prepare fresh: Place the shredded Swiss cheese into the 
prepared 9" pie pan or quiche dish. Sprinkle the crab meat over the top, then 
the asparagus pieces. Mix the remaining ingredients together and pour over 
the ingredients in the pie plate or quiche pan. 

Place in a 350° oven for 30 minutes, or until lightly browned. 

Serve hot or cold. 

Variation: 
1) Shredded cooked chicken or turkey may be substituted for the crab. 

2) For a "fancier" quiche, thinly slice cherry tomatoes and arrange them   
over the top of the quiche before baking. 

             - - - - - - - - - - - - - - - - - - - 

Per Serving @ 6  (excluding unknown items): 373 Calories; 29g Fat (69.3% 
calories from fat); 23g Protein; 5g Carbohydrate; 1g Dietary Fiber; 242mg 
Cholesterol; 295mg Sodium.  Exchanges: 0 Grain(Starch); 3 Lean Meat; 1/2 
Vegetable; 4 1/2 Fat. 

Per Serving @ 8 (excluding unknown items): 279 Calories; 22g Fat (69.3% 
calories from fat); 18g Protein; 4g Carbohydrate; trace Dietary Fiber; 181mg 
Cholesterol; 221mg Sodium.  Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 
Vegetable; 3 1/2 Fat. 

NOTES : This is a terrific spring luncheon dish. It's great with a fresh 
green salad, a few strawberries drizzled with sugar free orange or raspberry 
syrup, and sugar free lemonade or iced tea. Everyone will think you're Martha 
Stewart.