Crab quiche lorraine
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | (9-inch) unbaked pie crust | |
| 4 | Eggs | |
| 2 | cups | Light cream |
| 2 | tablespoons | Instant minced onion |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Cayenne pepper |
| 1 | can | (7.5-oz) crabmeat; drained, remove bones & cartilage |
| 1 | cup | Shredded Swiss or Mozzarella cheese |
| Snipped fresh parsley | ||
Directions
Refrigerate pie crust. Beat eggs until blended. Stir in cream, onion, salt & cayenne pepper. Cover & refrigerate. About 1 hour before serving, heat oven to 425. Pat crab meat dry with paper towel. Sprinkle crabmeat & cheese in pie crust. Pour egg mixture over crab & cheese, sprinkle with parsley.
Bake 15 minutes then reduce oven to 300. Bake 30 minutes longer or until knife inserted 1 inch from edge comes out clean. Let stand 10 minutes before serving.
MRS D.A. (YVONNE) GREENE
From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, .