---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Crab & Asparagus Quiche
 Categories: Shellfish, Seafood, Pies
      Yield: 4 servings
 
      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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