Crab & Asparagus Quiche

Few things feel more like a proper brunch than slicing into a golden quiche and watching the creamy custard hold its shape while the aroma of crab and Parmesan fills the room.

This one layers sweet crab meat with fresh asparagus spears, showers it all with grated Parmigiano-Reggiano, then bakes it in a silky egg custard kissed with nutmeg and cayenne.

The asparagus tips arranged in a spoke pattern on top make it look like you spent hours fussing. You didn’t. Twenty minutes of prep and the oven does the rest.

Chef Tips

• Scald the milk before mixing with eggs. This gives the custard a smoother, more even set throughout.
• Let the quiche rest 15 minutes before cutting. It continues to firm up out of the oven and slices cleanly instead of oozing everywhere.
• Use fresh lump crab if you can find it. Canned works fine, but drain and squeeze it thoroughly so excess moisture doesn’t make the custard watery.
• A pinch of cayenne goes a long way. You want gentle background warmth, not heat that overpowers the delicate crab.