Crab And Asparagus Quiche

20.10.2008 | Author: Cook | Posted in Asparagus
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Crab And Asparagus Quiche


Servings: 4
Ingredients: 

  • 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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