Crab Quiche With Asparagus

We serve an enormous amount of quiche in the restaurant during the summer....and there are plenty of real men who enjoy it, too. One of my favorites is crabmeat with asparagus, but you could substitute shrimp, ham or leftover chicken for the crab and broccoli, of course, for the asparagus. This is a good way to sneak veggies into your kids' diet. You'll need:

1ea.              pre-made frozen pie crust
2 ea.             eggs
1 cup             half and half
1/4 ea.           small onion, diced and sauteed
12 pieces         asparagus
3 oz.             cooked crab meat
1/2 cup           shredded swiss cheese
pinch             each of salt and pepper

Bake the pie shell to a light golden brown, then remove it from the oven. Snap off and discard the tough bottoms of the asparagus, then cut up the tender parts into bite size pieces. Blanche the asparagus by dropping them into boiling water for just a minute, then cool them off immediately in cold water. Drain.

Mix all the ingredients together and pour into your pie shell. Bake at 350 degrees for about 30 minutes or until the center of the pie is firm. Serve with a side of fresh fruit salad and a glass of Michigan's Leelanau Cellars Tall Ships Chardonnay. Quiches are so easy to make and they're a great brunch item or perfect for a light lunch. And as always, a creative cook is a good cook.