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Asparagus and Crab Quiche

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1 9-inch deep-dish pie shell
1 pound fresh asparagus
4 slices bacon, cooked, drained, crumbled
4 ounces Cheddar cheese, grated
1/2 cup crabmeat, drained, picked over
4 eggs
1½ cups half-and-half
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Preheat the oven to 400°F. Bake the pie shell for 10 minutes. Remove from the oven and then reduce the heat to 375°F.

Bring a saucepot of salted water to a boil. Cut the asparagus into 1/2 -inch pieces and add to the boiling water. Cook for 3 to 5 minutes. Drain and run under cold water until cool.

Sprinkle the bacon crumbs into the pie shell with the cheese, asparagus and crab. Beat the eggs, half-and-half, nutmeg, salt and pepper and pour into the pie shell. Bake for 40 minutes.

 

Recipe from the Chesapeake Bay Crab Company

 

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