CRAB & ASPARAGUS QUICHE

      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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