DUNGENESS CRAB and ASPARAGUS QUICHE

*IDEAL FOR MOTHER'S DAY BRUNCH!!!

*** My mother-in-law Elizabeth would LOVE this!!***

19-inch pie crust thawed

1/2 cup fresh asparagus (blanched)

2 TB all-purpose flour

5 beaten large whole eggs

+Salt and ground pepper to taste

1/2 cup whole milk

1-2/3 cup pasteurized Dungeness crab meat

1 cup grated Swiss cheese

1/2 cup mayonnaise

1/4 cup chopped fresh green onion

1/2 cup grated Parmesan cheese

1. Cut fresh asparagus into 1-inch pieces. Add to boiling salted water for 2-3 minutes then pour into colander under cold running water over to chill.

2. Combine flour, beaten eggs, salt and pepper, milk, crabmeat, Swiss cheese, mayonnaise, green onion and blanched asparagus. Pour into chilled pie shell.

3. Sprinkle top with Parmesan cheese and bake in preheated oven at 350 degrees for 45 minutes until golden brown. Allow to cool to room temperature. Cut and Serve. SERVES: 8 

(Source: Timothy Grayson-The Spokesman Review & photo also)