Crab And Mushroom Quiche

• 4 eggs, well beaten
• 2 c. half and half
• 1/3 c. minced onion
• 1 tsp. salt
• 1/8 tsp. cayenne pepper
• 1 (6 oz.) pkg. frozen crabmeat, thawed
• 3/4 c. fresh mushrooms, sauteed in butter
• 1 c. shredded Mozzarella cheese
• 1 unbaked 10-inch pie shell
• chopped parsley

1. Combine eggs, half and half, onion, salt and cayenne pepper; blend until smooth, then set aside.
2. Drain crabmeat on towels until it is very dry.
3. Sprinkle crabmeat, mushrooms and cheese over bottom of pie shell.
4. Pour in egg mixture; top with chopped parsley.
5. Bake at 425u0b0 for 15 minutes.
6. Reduce heat to 300u0b0 and bake 30 more minutes, or until knife inserted in the quiche comes out clean.
7. Let stand 15 minutes before serving.
8. Makes 6 to 8 servings.

eggs, onion, salt, cayenne pepper, frozen crabmeat, fresh mushrooms, mozzarella cheese, shell, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=663297 (may not work)