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Crab & Asparagus Quiche

• 1 x 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
• 80g (4oz) parmesan cheese
• 1 dash nutmeg and cayenne pepper
• 1 salt to taste

Preheat oven to 100C/375F. 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.

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