Asparagus Crab Quiche

Ingredients

• 3/4 pound(s) fresh asparagus, cut into 2-inch pieces
• 1 9-inch unbaked pastry shell
• 1 6-ounce can(s) crabmeat, drained and flaked
• 1 cup(s) (4 ounces) shredded Swiss cheese
• 1 tablespoon(s) all-purpose flour
• 3 eggs, lightly beaten
• 1 1/2 cup(s) half-and-half cream
• 1/2 teaspoon(s) salt
• 3 drop(s) hot pepper sauce
• 2 tablespoon(s) grated Parmesan cheese
• 8 fresh asparagus spears for garnish

Preparation

1. • Place asparagus in a large saucepan with enough water to cover; bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain well and pat dry. Arrange cooked asparagus over bottom of pastry. Top with crabmeat. Combine Swiss cheese and flour; sprinkle over crab.
2. • In a small bowl, whisk eggs, cream, salt and hot pepper sauce. Pour into pastry. Sprinkle with Parmesan cheese. Arrange fresh asparagus spears, spoke fashion, on top of quiche.
3. • Bake at 350° for 35-40 minutes. Let stand for 5 minutes before cutting. Yield: 6 servings.