Asparagus Crab 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 shredded Swiss cheese
• 1 tablespoon all-purpose flour
• 3 large 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

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 350u0b0 for 35-40 minutes. Let stand for 5 minutes before cutting.

fresh asparagus, pastry shell, crabmeat, swiss cheese, flour, eggs, cream, salt, pepper sauce, parmesan cheese

Taken from www.tasteofhome.com/recipes/asparagus-crab-quiche/ (may not work)