Crab & asparagus quiche

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).

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