Crab Quiche

Serves 8

Ingredients:

½ packet of pie crust mix

4 eggs

2 cups light cream

1/3 cup minced onion

1 teaspoon salt

1/8 teaspoon cayenne red pepper

1 c an (7 ½ ounces) crab meat, drained and cartilage removed

1 cup shredded Swiss or Mozzarella cheese (about 4 ounces)

Snipped parsley

Method:

Heat oven to 425*. Prepare pastry for 9 inch One-Crust Pie as directed on the package. Beat eggs until blended. Stir in cream, onion, salt and cayenne red pepper.

Pat crab meat dry with paper towels, sprinkle crabmeat and cheese in pastry-lined pie pan. Pour egg mixture over crab meat and cheese; sprinkle with parsley.

Bake 15 minutes. Reduce oven temperature to 300*, bake 30 minutes longer or until knife inserted 1 inch from edge comes out clean. Let quiche stand 10 minutes before cutting into wedges.

·         An elegant appetizer or continental luncheon dish.