Crab and Asparagus Quiche

Title:
Crab and Asparagus Quiche

Yield:
4 Servings

Categories:
Shellfish,
Seafood,
Pies




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


 


 Posted to FIDO Cooking echo by Kathy Pitts from Dec 1, 1994 - Jul 31, 1995.


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/kpitts.zip