This no-fail Crab Quiche recipe uses my classic egg custard base and features tender lump crab meat with fresh asparagus and gruyère cheese as the filling. All nestled in a flaky pie crust of course.

The crustless crab quiche, as made at the Tea Room in the Valley, is photographed on Friday, Feb. 6, 2015. ... 8 ounces imitation crab pieces. 1½ cups shredded Swiss cheese.

1/8 teaspoon black pepper. 1/2 pound imitation crab, flaked, or crab or other seafood (see note, above) 1 1/4 pounds steamed small shrimp, cooled ...

Imitation crab can taste closer to the real thing if you know what ingredients to add. Here's how to give it a more authentic flavor using butter.

Directions. Using a fork, poke holes in the bottom and sides of the pie shells to prevent bubbling, then pre-bake 3 to 5 minutes at 350 degrees Fahrenheit and set aside to cool.. Combine the eggs ...