Crab and Asparagus Quiche

Course : Seafoods
Serves: 4
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1 crust pate brisee or -- regular pie crust 8 inch
1 cup crab meat -- chopped
1 3/4 cups milk -- scalded
3 large eggs -- beaten
10 medium asparagus spears -- tips reserved
4 ounces parmesan cheese
1 dash nutmeg and cayenne pepper
1 teaspoon salt to taste

Preparation / Directions:

Preheat oven to 375F 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.

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