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Crab Quiche




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


  • 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


  1. Heat oven to 425 degrees F.
  2. Prepare pie crust as directed. Place pastry on the bottom and sides 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, cream, 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 10 minutes.
  10. Cut and serve warm.

Yields 6 slices.


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