Crab quiche - qe1
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Pastry for 9 inch pie | |
| ½ | cup | Mayonnaise |
| 2 | tablespoons | Flour |
| 2 | Eggs; beaten | |
| ½ | cup | Milk |
| 1½ | cup | Fresh crab meat |
| 8 | ounces | Shredded swiss cheese |
| ⅓ | cup | Green onion; chopped |
| ½ | teaspoon | Dry mustard |
Directions
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