Crabmeat Quiche

• 1 (9-inch) pastry dough (in quiche pan or large pie pan)
• 1 lb. jumbo lump crabmeat
• 1/4 lb. shredded Swiss cheese
• 1 pt. whipping cream
• 2 eggs
• 2 egg yolks
• 6 strips bacon
• 1/2 c. chopped green peppers
• 1/2 stick butter
• salt and pepper to taste

1. Heat oven to 400u0b0.
2. In skillet, melt butter and cook bacon until crisp.
3. Remove bacon and drain well.
4. Add green peppers to butter and saute until softened.
5. Remove peppers and drain.
6. Beat eggs and egg yolks until fluffy.
7. Add cream and blend well. Crumble bacon and sprinkle over bottom of pie crust.
8. Repeat with green peppers and half of the cheese.
9. Add remaining cheese and crab to eggs.
10. Pour egg mixture into pie crust and season to taste.
11. Place in oven and reduce heat to 375u0b0.
12. Bake for 55 minutes or until when knife inserted into center comes out clean. Makes 6 servings.

pastry, jumbo lump crabmeat, swiss cheese, whipping cream, eggs, egg yolks, bacon, green peppers, butter, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=450613 (may not work)