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King Crab Asparagus Quiche

3/4 pound fresh asparagus, cut into 2-inch pieces
1 unbaked pastry shell (9 inches)
1 can (6 ounces) crabmeat, drained and flaked
1 cup (4 ounces) shredded Swiss cheese
1 tablespoon all-purpose flour
3 eggs, lightly beaten
1-1/2 cups half-and-half cream
1/2 teaspoon salt
3 drops hot pepper sauce
2 tablespoons grated Parmesan cheese
8 fresh asparagus spears for garnish
Directions:
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. Yield: 6 servings.

 


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Recipes courtesy of ASMI (Alaska Seafood Marketing Institute)

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