Recipe - Crab And Asparagus Quiche

1 8" pate brisee or
regular pie crust
1 cup Crab meat, chopped
1 Three fourths cup Milk, scalded
3 Eggs, beaten
10 Asparagus spears,
tips reserved
4 ounce 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 halfinch 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
spokelike 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