Crab & Asparagus Quiche

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Title: Crab & Asparagus Quiche
Categories: Shellfish, Seafood, Pies
Yield: 4 servings

1 8" pate brisee or
-regular pie crust
1 c Crab meat, chopped
1 3/4 c Milk, scalded
3 Eggs, beaten
10 Asparagus spears,
-tips reserved
4 oz Parmesan cheese
ds Nutmeg and cayenne pepper
Salt to taste

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).

Kathy in Bryan, TX

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