Crab & Asparagus Quiche
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Crab & Asparagus Quiche
  Crab    Asparagus    Quiche    Shellfish    Seafood  
Last updated 6/12/2012 12:51:36 AM. Recipe ID 13208. Report a problem with this recipe.
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      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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Recipe ID 13208 (Apr 03, 2005)

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