Crab Quiche

Yield: 6 slices

Ingredients

Crust

• 1/2 recipe plain pastry or 1 layer pie crust mix for 9 inch pie

Filling

• 7 1/2 ounces fresh lump crab meat (shells and cartilage removed)
• 3 ounces Swiss cheese, grated
• 4 eggs
• 2 cups Half-and-Half
• 1/3 cup onion, minced
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 tablespoon fresh parsley, chopped

Instructions

1. Heat oven to 425 degrees F.
2. Prepare pie crust as directed. Place pastry on the bottom and side of a 9 inch pie pan.
3. Over the dough, sprinkle all of crab meat, then all of cheese.
4. In a bowl, beat eggs, Half-and-Half, onion, salt and cayenne until blended. Pour mixture over crab meat and cheese.
5. Sprinkle with parsley.
6. Place pan on a cookie sheet; set on middle rack in oven.
7. Bake at 425 degrees F for 15 minutes, then reduce heat to 300 degrees F.
8. Bake 30 minutes more or until knife, when inserted, comes out clean.
9. Remove quiche from oven; let cool for 10 minutes.
10. Cut and serve warm.