Crab quiche lorraine

Yield: 4 Servings

Measure Ingredient
1 \N (9-inch) unbaked pie crust
4 \N 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
\N \N Snipped fresh parsley

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, .

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