Crab & Asparagus Quiche

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.

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