Crab Quiche

• 1 pie crust shell
• 4 eggs
• 2 c. light cream
• 1/3 c. minced onion
• 1 tsp. salt
• 1/8 tsp. cayenne pepper
• 1 (7 1/2 oz.) can crab meat, drained
• 1 c. shredded Swiss cheese
• chopped parsley

1. Lightly bake pie crust shell approximately 10 minutes.
2. Preheat oven to 425u0b0.
3. Beat eggs until blended, then stir in cream, onion, salt and cayenne pepper.
4. Pat crab meat dry.
5. Sprinkle crab and cheese in pie crust shell.
6. Pour egg mixture over and sprinkle with parsley.
7. Bake 15 minutes at 425u0b0, then reduce temperature to 300u0b0 and bake 20 minutes longer, or until knife inserted 1 inch from edge comes out clean.
8. Let rest 10 minutes before cutting into 8 wedges.
9. Each serving is approximately 370 calories, 221 mg cholesterol, 31 g fat and 715 mg sodium.

shell, eggs, light cream, onion, salt, cayenne pepper, crab meat, swiss cheese, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=639258 (may not work)