Title: Crab Quiche
Categories: Fish, Quiches
Yield: 1 Pie
Crust:
1/2 Recipe plain pastry -OR-
1 Layer pie crust mix (9")
Filling:
7 1/2 oz Fresh lump crabmeat;
-shells and cartilage
-removed
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 425 F.
Crust:
Prepare pie crust as directed. Place pastry on the bottom and sides
of a 9" 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 425 F
for 15 minutes, then reduce heat to 300 F. Bake 30 minutes more or
until knife, when inserted, comes out clean. Remove quiche from
oven and let cool 10 minutes.
