Crab quiche
Yield: 4 servings Cru
Ingredients:
- 1/2 Recipe plain pastry or 1 4 Eggs Layer pie crust mix for 2 c Table cream
- 9 inch pie pan 1/3 c Onion (minced) Filling: 1 ts Salt
- 7 1/2 oz Fresh lump crabmeat 1/4 ts Cayenne pepper
Instructions:
(shells and cartilage re- 1 tb Fresh parsley (chopped) Moved) Goes well with dry white wine. Preheat oven to 425F. Crust: Prepare pie crust as directed. Place pastry on the bottom and sides of a 9-inch pie pan. Filling: Over the dough sprinkle all of crabmeat then all of cheese. In a bowl beat eggs cream onion salt and cayenne until blended. Pour mixture over crabmeat and cheese. Sprinkle with parsley. Place pan on a cookie sheet and set on middle rack in oven. Bake at 425F for 15 minutes then reduce heat to 300F. Bake 30 minutes more or until knife when inserted comes out clean. Remove quiche from oven and let cool 10 minutes. Cut and serve warm. Yields 6 slices.
