Title: Asparagus Crab Quiche
Categories: Quiche Shellfish
Yield: 6 Servings
| 3/4 | lb | Fresh asparagus, cut into 2" pieces |
| 1 | | Unbaked pastry shell (9") |
| 6 | oz | Can crabmeat, drained and flaked |
| 1 | c | Shredded Swiss cheese |
| 1 | tb | Flour |
| 3 | | Eggs, beaten |
| 1 1/2 | c | Light cream |
| 1/2 | ts | Salt |
| 3 | dr | Hot pepper sauce |
| 2 | tb | Grated Parmesan cheese |
| 8 | | Fresh asparagus spears for garnish |
Place asparagus pieces in a large saucepan with enough water to cover. Cook
until crisp-tender. Drain well. Arrange cooked asparagus over bottom of
pastry. Top with crabmeat. Combine Swiss cheese and flour. Sprinkle over
crab. In a small bowl, combine eggs, cream, salt and hot pepper sauce. Mix
well. Pour into pastry. Sprinkle with Parmesan cheese. Arrange asparagus
spears, spoke fashion, on top of quiche. Bake at 350øF for 35 to 40
minutes.