Crab and asparagus quiche
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 8\" pie crust | |
| 1 | cup | Crab meat, chopped |
| 8 | Asparagus spears, tips reserved | |
| 4 | ounces | Swiss or Cheddar cheese |
| 1¾ | cup | Milk |
| 3 | Eggs, beaten | |
| ⅛ | teaspoon | Nutmeg |
| ¼ | teaspoon | Mustard powder |
| ⅛ | teaspoon | Cayenne pepper |
| ⅛ | teaspoon | White pepper |
| Salt to taste | ||
Directions
Preheat oven to 375. Chop the asparagus spears into ½" slices and par boil for 1-2 min. Plunge into cold water to arrest cooking and drain. Place the crab meat, asparagus and grated cheese in the bottom of the pastry shell. Beat the eggs and milk together with the seasonings and pour over crab/asparagus mixture. Arrange the reserved asparagus tips in a pattern on top. Bake until set (about 45 minutes to an hour). Let sit for about 15 minutes before serving.
Submitted By JIM WELLER On 04-02-95