Yield: 1 Servings
Measure | Ingredient |
---|---|
1 \N | Pastry for 9 inch pie |
½ cup | Mayonnaise |
2 tablespoons | Flour |
2 \N | Eggs; beaten |
½ cup | Milk |
1½ cup | Fresh crab meat |
8 ounces | Shredded swiss cheese |
⅓ cup | Green onion; chopped |
½ teaspoon | Dry mustard |
Prebake pie shell ins 400 degree oven for approximately 10-15 minutes.
Combine mayonnaise, flour, eggs and milk. Stir in cheese, crab and onion.
Spoon into shell and bake 350 degrees for 30 minutes or until firm in center.
NOTES : From QE1 - I used ½ and ½ for milk and added dry mustard. Also used ¼ cup regular minced onion. This is yummy and froze beautifully. I took the pie out the night before to thaw...baked it until hot. I tried this with a regular quiche adding crab and it did not freeze well. Was very watery, although tasty. Both quiches were fully cooked before freezing.
Recipe by: Southern Living- altered Posted to recipelu-digest Volume 01 Number 635 by CuisineArt@... on Jan 29, 1998