---------- Recipe via Meal-Master (tm) v8.02
  
       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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