Crab and Asparagus Quiche - Adapted from Julia Child

We think a quiche is a nice light dinner, brunch, first course or even break-fast...very versatile with the addition of your favorite filler such as bacon, cheese, or, in this case, crab meat and asparagus.  Start by pre-baking a pie crust according to the directions.  While it is baking, beat 3 eggs and 1C heavy cream in a bowl.  Saute 3T diced onion, 1C diced asparagus, and 1C cooked crab meat in 2T butter.  When the onion is soft but not browned, add the mixture to the eggs and cream.  Pour into the pie shell and bake at 375 degrees for about 30 min; until the eggs are firm and the top nicely browned.  Allow the quiche to rest for 10 min. before slicing.  We served it with a green salad and crusty bread along with an appropriate beverage.