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