Crab & Asparagus Quiche Recipe

Crab & Asparagus Quiche Ingredients
1 8 pate brisee or regular pie crust
1 cup crab meat, chopped
1 3/4 cup milk, scalded
3 eggs, beaten
10 asparagus spears, tips reserved
4 oz parmesan cheese
1 dash nutmeg and cayenne pepper
1 salt to taste

Crab & Asparagus Quiche Directions
Preheat oven to 375. Place crab meat in bottom of pastry shell. Cut
bottom parts of asparagus spears into half-inch slices and scatter
over crab. Scatter parmesan over asparagus. Beat eggs and milk
together, and season to taste with nutmeg, cayenne and salt. Pour
over crab/asparagus mixture. Arrange reserved asparagus tips in a
spoke-like pattern on top. Bake in preheated oven until set (about 45
minutes to an hour). Let sit for about 15 minutes before serving.

Next time, I might substitute Swiss cheese for at least part of the
Parmesan (didn't have any handy, and at 1 ayem, wasn't gonna make a
run to Kroger to get any).

Serves: 4

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