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Crab Quiche
Heat oven to 425F
9" unbaked pie shell
4 eggs
2 cups light cream
1/3 cup minced onion
1 tsp. salt
1/8 tsp. cayenne pepper
1 can (7 1/2oz) crabmeat, drained and cartilage removed
1 cup shredded swiss or mozzarella cheese
snipped parsley
8 servings
Beat eggs until blended.
Stir in cream, onion, salt and cayenne pepper.
Pat crabmeat dry with paper towels.
Sprinkle crabmeat and cheese in pastry-lined pie pan.
Pour egg mixture over crabmeat and cheese; sprinkle with parsley.
Bake 15 minutes.
Reduce oven temperature to 300F.
Bake 30 minutes longer or until knife inserted 1" from edge comes out clean.
Let quiche stand for 10 minutes before cutting into wedges.
Heat oven to 425F
9" unbaked pie shell
4 eggs
2 cups light cream
1/3 cup minced onion
1 tsp. salt
1/8 tsp. cayenne pepper
1 can (7 1/2oz) crabmeat, drained and cartilage removed
1 cup shredded swiss or mozzarella cheese
snipped parsley
8 servings
Beat eggs until blended.
Stir in cream, onion, salt and cayenne pepper.
Pat crabmeat dry with paper towels.
Sprinkle crabmeat and cheese in pastry-lined pie pan.
Pour egg mixture over crabmeat and cheese; sprinkle with parsley.
Bake 15 minutes.
Reduce oven temperature to 300F.
Bake 30 minutes longer or until knife inserted 1" from edge comes out clean.
Let quiche stand for 10 minutes before cutting into wedges.
