Crab Quiche

---------- Recipe via Meal-Master (tm) v8.05

Title: Crab Quiche
Categories: Fish, Quiches
Yield: 4 Servings

Crust:
1/2 Recipe plain pastry or 1
Layer pie crust mix for
9 inch pie pan
Filling:
7 1/2 oz Fresh lump crabmeat
(shells and cartilage re-
Moved)
3 oz Swiss cheese (grated)
4 Eggs
2 c Table cream
1/3 c Onion (minced)
1 ts Salt
1/4 ts Cayenne pepper
1 tb Fresh parsley (chopped)

Goes well with dry white wine. Preheat oven to 425F. Crust: Prepare
pie
crust as directed. Place pastry on the bottom and sides of a 9-inch
pie
pan. Filling: Over the dough, sprinkle all of crabmeat, then all of
cheese.
In a bowl, beat eggs, cream, onion, salt, and cayenne until blended.
Pour
mixture over crabmeat and cheese. Sprinkle with parsley. Place pan
on a
cookie sheet and set on middle rack in oven. Bake at 425F for 15
minutes,
then reduce heat to 300F. Bake 30 minutes more or until knife,
when
inserted, comes out clean. Remove quiche from oven and let cool 10
minutes.
Cut and serve warm. Yields 6 slices. From Carole Walberg's MC 3

-----