Mikey'S Crab Quiche

• Frozen deep dish pie crust
• 1/2 lb lump crabmeat, picked over
• 4 large eggs
• 2 cups Half & Half
• 2 tablespoons chopped fresh green onions
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 1/8 teaspoon dry mustard
• 2 oz coarsely grated Monterey Jack cheese (1/2 cup)
• 2 oz coarsely grated Swiss cheese (1/2 cup)

1. 1. Cover bottom of pie crust with cheese mixture
2. 2. Top cheese layer with crab meat
3. 3. Sprinkle green onions on top of crab meat
4. 4. Whisk together eggs, half & half, dry mustard, salt, pepper
5. 5. Pour mixture into pie pan (do not overfill)
6. 6. Bake until filling puffs , 40 to 50 minutes. Cool in pie plate on rack 15 minutes.
7. 7. Garnish with sour cream when served

dish pie crust, lump crabmeat, eggs, fresh green onions, black pepper, salt, dry mustard, cheese, swiss cheese

Taken from www.epicurious.com/recipes/member/views/mikeys-crab-quiche-50056281 (may not work)