Crab Quiche

• 1 pie crust, unbaked
• 4 large eggs, beaten
• 3/4 cup cheddar cheese, shredded
• 1 cup half-and-half cream
• 1/2 teaspoon chesapeake Old Bay Seasoning
• 8 ounces lump crab or 8 ounces imitation crabmeat
• 1 dash salt
• 1 dash black pepper

1. Prepare the crust, if using frozen, thaw completely on counter before filling.
2. Preheat oven to 350u0b0.
3. Beat the eggs, stir in the shredded cheese, half-n-half, Old Bay seasoning, and shredded crab meat.
4. Old Bay Seasoning contains both salt and pepper so you may not need to add additional salt or pepper. I don't.
5. Pour into unbaked pie shell.
6. Place on center oven rack for 35 minutes. Cover just the edges of crust with foil if they are browning too quickly.
7. Check center of quiche, if jiggly, bake 10 more minutes or until center is done to your preference.
8. Let stand for 5 minutes, serve hot with tomato slices or salad.

pie crust, eggs, cheddar cheese, cream, chesapeake old, lump crab, salt, black pepper

Taken from www.food.com/recipe/crab-quiche-403954 (may not work)