1. Preheat oven to 350°. Bake pie shell 5 to 10 minutes or until lightly browned. Remove from oven and set aside. Bring medium pot of water to boil; place asparagus in boiling water for 30 seconds. Remove asparagus and immediately place in ice water; drain.

2. Melt butter in medium skillet over medium heat. Add garlic, mushrooms and shallot; cook 4 to 5 minutes or until mushrooms are cooked through and almost all liquid has evaporated, stirring occasionally. Let cool.

3. In medium bowl, whisk together eggs, half and half, dill, Tabasco sauce, nutmeg, salt and pepper. Place pie shell on rimmed baking pan. Place half the cheese into pie shell. Add mushroom mixture, asparagus, remaining cheese and crab meat to pie shell. Pour egg mixture into pie shell. With small spoon, carefully stir mixture in pie shell to distribute ingredients.

4. Bake quiche on baking pan 45 minutes or until quiche is set and top is golden brown. Remove from oven and let stand at least 15 minutes before cutting.

• 19 g Fat
• 9 g Saturated fat
• 170 mg Cholesterol
• 397 mg Sodium
• 16 g Carbohyrates
• 1 g Fiber
• 14 g Protein