Ingredients
3/4 pound fresh asparagus, cut into 2-inch pieces1 unbaked pastry shell (9 inches)1 can (6 ounces) crabmeat, drained and flaked1 cup shredded Swiss cheese1 tablespoon all-purpose flour3 large eggs, lightly beaten1-1/2 cups half-and-half cream1/2 teaspoon salt3 drops hot pepper sauce2 tablespoons grated Parmesan cheese8 fresh asparagus spears for garnish
Preparation
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.
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.
Bake at 350° for 35-40 minutes. Let stand for 5 minutes before cutting.
