Crab and Asparagus Quiche

  • One 8-inch pie crust
  • 1 cup Crab meat, chopped
  • 8 Asparagus spears, tips reserved
  • 4 oz. Swiss or Cheddar cheese
  • 1 3/4 cup Milk
  • 3 Eggs, beaten
  • 1/8 tsp Nutmeg
  • 1/4 tsp Mustard powder
  • 1/8 tsp Cayenne pepper
  • 1/8 tsp White pepper
  • Salt to taste image placeholder

Preheat oven to 375° F. Chop the asparagus spears into 1/2" slices and par boil for 1-2 min. Plunge into cold water to arrest cooking and drain.

Place the crab meat, asparagus and grated cheese in the bottom of the pastry shell. Beat the eggs and milk together with the seasonings and pour over crab/asparagus mixture. Arrange the reserved asparagus tips in a pattern on top. Bake until set about 45 minutes to an hour. Let sit for about 15 minutes before serving.

Servings: 4
Submitted by: Recipe Group Member