Foods:Crab & Asparagus Quiche

Crab & Asparagus Quiche
1 8 pate brisee or regular pie crust
1 cup crab meat, chopped
1 3/4 cup milk, scalded
3 eggs, beaten
10 asparagus spears, tips reserved
4 oz parmesan cheese
1 dash nutmeg and cayenne pepper
1 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
totaste 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'tgonna make a run to Kroger to get any).