Crab and Asparagus Quiche Recipe - Cooking Index
Crab and Asparagus Quiche Recipe - Cooking Index
| 1 | Pate brisee or - regular pie crust | |
| 1 cup | 62g / 2.2oz | Crab meat - chopped |
| 1 3/4 cups | 414ml | Milk - scalded |
| 3 | Eggs - beaten | |
| 10 | Asparagus spears - tips reserved | |
| 4 oz | 113g | Parmesan cheese |
| 1 | Nutmeg and cayenne pepper | |
| Salt to taste |
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.
Source:
PET
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