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  • Crab And Asparagus Quiche

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    Crab And Asparagus Quiche
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 x 8" pate brisee or possibly regular pie crust
    • 1 c. Crab meat, minced
    • 1 3/4 c. Lowfat milk, scalded
    • 3 x Large eggs, beaten
    • 10 x Asparagus spears, tips reserved
    • 4 ounce Parmesan cheese ds Nutmeg and cayenne pepper Salt to taste

    Directions

    1. 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 Large eggs and lowfat milk together, and season to taste with nutmeg, cayenne and salt. Pour over crab/asparagus mix. Arrange reserved asparagus tips in a spoke-like pattern on top. Bake in preheated oven till set (about 45 min to an hour). Let sit for about 15 min before serving.
    2. 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).

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