Crabmeat Quiche

• 1 (9-inch) deep dish or 10-inch pie shell
• 10 to 12 oz. crabmeat
• 3 eggs, beaten
• 1 1/4 c. half and half
• 1 (6 oz.) pkg. sliced Swiss cheese
• 1 1/4 c. artichoke hearts in water, chopped
• 3/4 c. grated Monterey Jack cheese
• crushed red pepper to taste
• 3 Tbsp. crumbled bacon

1. Cover bottom of pie shell with Swiss cheese.
2. Wash and drain the crabmeat and arrange evenly over the cheese.
3. Sprinkle bacon and crushed red pepper (to taste) over them.
4. Drain artichoke hearts.
5. Cut into 1/2-inch pieces and add.
6. Combine eggs and half and half and pour evenly over the filled crust.
7. Bake at 425u0b0 for 15 minutes.
8. Top evenly with Monterey Jack cheese, then bake at 350u0b0 for 30 minutes (until fork inserted in the middle comes out clean).

shell, crabmeat, eggs, swiss cheese, water, grated monterey, red pepper, bacon

Taken from www.cookbooks.com/Recipe-Details.aspx?id=462968 (may not work)