Title: Crab Quiche
Categories: Cheese Cajun Seafood
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.