Almond Topped Crab Quiche

• 1 (9 inch) deep dish pie shells
• 1 cup shredded swiss cheese
• 1/2 lb crabmeat, picked over
• 2 green onions, sliced
• 3 eggs
• 1 cup half-and-half
• 1/2 teaspoon salt
• 1/2 teaspoon grated lemon rind
• dry mustard, a dash
• black pepper, a dash
• 1/4 cup sliced almonds

1. Place pie shell on a rimmed baking sheet.
2. Bake at 400 degrees for 3 minutes; remove from oven, and gently prick with fork.
3. Bake 5 minutes longer; cool on rack.
4. Sprinkle cheese in pastry shell.
5. Remove cartilage from crabmeat; place on top of cheese.
6. Sprinkle with green onions.
7. Beat eggs until foamy; stir in half-and-half, salt, lemon rind, dry mustard, and pepper.
8. Pour into pastry shell.
9. Sprinkle with almonds.
10. Bake at 325 degrees for 1 hour.
11. Let stand 10 minutes before serving.

dish pie shells, swiss cheese, crabmeat, green onions, eggs, salt, lemon rind, black pepper, almonds

Taken from www.food.com/recipe/almond-topped-crab-quiche-538677 (may not work)