Crab and Asparagus Quiche


Servings: 4 servings.


What you need:


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 8" pate brisee or -- regular pie crust
1 cup crab meat -- chopped
1 3/4 cups milk -- scalded
3 eggs -- beaten
10 asparagus spears -- tips reserved
4 ounces parmesan cheese
1 dash nutmeg and cayenne pepper
salt to taste


Ready, set, cook!

1. Preheat oven to 375 F.

2. Place crab meat in bottom of pastry shell. Cut bottom parts of
asparagus spears into half-inch slices and scatter over crab.
Sprinkle parmesan over asparagus.

3. Beat eggs and milk together, and season to taste with nutmeg,
cayenne and salt. Pour over crab/asparagus mixture.

4. 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.

Substitutions: Swiss cheese for at least part of the Parmesan.





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