Crab & Asparagus Quiche

This is the kind of quiche you’d find in a little French bistro where the crust is buttery, the custard is silky, and every ingredient earns its place.

Chopped crab meat lines the bottom of a pâte brisée shell, asparagus slices and grated Parmesan build the middle layers, and a seasoned egg custard with nutmeg and cayenne pours over everything. The reserved asparagus tips get arranged in a spoke pattern on top for a presentation that’s effortlessly elegant.

Six generous slices make this a proper main course for brunch or a light dinner with a side salad and a glass of something crisp.

Chef Tips

• Scald the milk first for a smoother custard. Warming it before mixing with the eggs helps everything set evenly rather than curdling at the edges.
• Try swapping half the Parmesan for Swiss cheese. It melts into stretchy, gooey pockets that contrast nicely with the nutty Parmesan.
• Use a pâte brisée if you can, but store-bought pie crust works fine. The buttery, flaky texture of brisée is ideal, though the filling is rich enough to shine in any crust.