Crabmeat Quiche(6 To 8 Servings)

• 3/4 lb. fresh lump crabmeat
• 1/2 c. Swiss or Gruyere cheese, grated
• 1 Tbsp. celery, chopped fine
• 1 Tbsp. onion, chopped fine
• 2 Tbsp. butter
• 2 Tbsp. parsley, chopped fine
• 2 Tbsp. dry vermouth
• 4 eggs, beaten lightly
• 2 c. light cream
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 (9-inch) pie pastry (unbaked)
• 1/2 lb. sliced fresh mushrooms

1. Brush pie pastry with egg white.
2. Bake at 450u0b0 for 5 minutes; let cool.
3. Mix crabmeat, parsley and vermouth.
4. Refrigerate 1 hour.
5. Saute mushrooms, celery and onion in butter; cool.
6. Place marinated crabmeat, celery and onion in cooled shell.
7. Top with grated cheese.
8. Mix cream, eggs, salt and pepper.
9. Strain over crabmeat and cheese.
10. Bake at 450u0b0 for 15 minutes.
11. Reduce heat to 350u0b0 and bake about 10 more minutes, or until custard is just done in center.
12. Remove from oven.
13. Let cool 15 minutes before cutting.

fresh lump crabmeat, swiss, celery, onion, butter, parsley, eggs, light cream, salt, pepper, pie pastry, mushrooms

Taken from www.cookbooks.com/Recipe-Details.aspx?id=842884 (may not work)