Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | 8\" pate brisee or regular pie crust |
| 1 cup | Crab meat, chopped |
| 1¾ cup | Milk, scalded |
| 3 \N | Eggs, beaten |
| 10 \N | Asparagus spears, tips reserved |
| 4 ounces | Parmesan cheese |
| \N dash | Nutmeg and cayenne pepper |
| \N \N | Salt to taste |
| \N \N | Kathy in Bryan, TX |
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).