Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 ea RECIPE PLAIN PASTRY
1 x Or 1 LAYER PIE CRUST MIX FOR
7 1/2 oz FRESH LUMP CRABMEAT
1 x (SHELLS AND CARTILAGE REMOVE
3 oz SWISS CHEESE (GRATED)
4 ea EGGS
2 c TABLE CREAM
1/3 c ONION (MINCED)
1 ts SALT
1/4 ts CAYENNE PEPPER
1 tb FRESH PARSLEY (CHOPPED)

Preheat oven to 425 F.
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 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. Cut and serve warm. Yields 6 slices.

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