Crab Quiche

• 1 (9-inch) pie shell (unbaked)
• 1/2 c. shredded Swiss cheese
• 1 (6 to 8 oz.) pkg. crab meat (fresh, frozen or canned)
• 1/2 c. minced onion
• 1 Tbsp. chopped parsley
• 1/8 tsp. leaf tarragon
• 1 Tbsp. sherry (optional)
• 3 eggs, slightly beaten
• 1 c. half and half or light cream
• 1/2 tsp. salt

1. Bake pie shell at 425u0b0 for 10 minutes, but do not brown. Sprinkle cheese over bottom of partially baked pie shell.
2. Toss crab meat lightly with onion, parsley, tarragon and sherry; arrange in layer over cheese.
3. Beat eggs, half and half and salt lightly, but well mixed.
4. Pour gradually over crab mixture.
5. Bake at 325u0b0 for 45 to 50 minutes or until set.
6. Let stand 5 minutes before cutting.
7. Makes 6 servings.

pie shell, swiss cheese, crab meat, onion, parsley, tarragon, sherry, eggs, light cream, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=472649 (may not work)