Crab Quiche

• pastry for 9-inch pan or pie pan
• 1/2 c. mayonnaise
• 2 Tbsp. all-purpose flour
• 2 eggs, beaten
• 1/2 c. milk
• 1 (6 oz.) pkg. frozen crabmeat, thawed or 1 (6 oz.) can drained crabmeat
• 2 c. (8 oz.) shredded Swiss cheese
• 1/3 c. chopped green onion
• fresh parsley sprigs
• tomato rose (optional)

1. Line 9-inch quiche pan with pastry and trim off excess edge of pan.
2. Place a piece of aluminum foil (buttered side down over pastry).
3. Gently press into pastry shell.
4. This will keep the sides of shell from collapsing.
5. Cover foil with a layer of dried beans or peas.
6. Bake at 400u0b0 for 10 minutes.
7. Remove foil and peas.
8. Prick shell and bake 3 to 5 minutes more or until slightly brown.
9. Cool.

pastry, mayonnaise, flour, eggs, milk, frozen crabmeat, swiss cheese, green onion, parsley sprigs, tomato

Taken from www.cookbooks.com/Recipe-Details.aspx?id=298295 (may not work)