Crab Quiche

• 1 (9-inch) pie crust
• 4 eggs
• 2 c. light cream
• 1/3 c. minced onion
• 1 tsp. salt
• 1/8 tsp. cayenne red pepper
• 1 (7 1/2 oz.) can crabmeat, drained and cartilage removed
• 1 c. shredded Swiss or Mozzarella cheese (4 oz.)
• snipped parsley

1. Heat oven to 425u0b0.
2. Prepare pie crust in pie plate or quiche pan if you have one.
3. In a bowl, beat eggs until blended.
4. Stir in cream, onion, salt and red pepper.
5. Pat crabmeat dry with paper towels.
6. Sprinkle crabmeat and cheese in pastry-lined pan.
7. Pour egg mixture over crabmeat and cheese; sprinkle with parsley.
8. Bake 15 minutes.
9. Reduce oven temperature to 300u0b0.
10. Bake 30 minutes longer or until knife inserted 1-inch from edge comes out clean. Let quiche stand 10 minutes before cutting into wedges.
11. Makes 8 servings.

crust, eggs, light cream, onion, salt, cayenne red pepper, crabmeat, swiss, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=172247 (may not work)