Recipe - Crab Quiche Lorraine

1 (9inch) unbaked pie crust
4 Eggs
2 cup Light cream
2 tablespoon Instant minced onion
1 teaspoon Salt
1/8 teaspoon Cayenne pepper
1 cn (7.5oz) crabmeat; drained,
remove bones & cartilage
1 cup Shredded Swiss or Mozzarella
cheese
Snipped fresh parsley

Refrigerate pie crust. Beat eggs until blended. Stir in cream, onion, salt
& cayenne pepper. Cover & refrigerate. About 1 hour before serving, heat
oven to 425. Pat crab meat dry with paper towel. Sprinkle crabmeat & cheese
in pie crust. Pour egg mixture over crab & cheese, sprinkle with parsley.
Bake 15 minutes then reduce oven to 300. Bake 30 minutes longer or until
knife inserted 1 inch from edge comes out clean. Let stand 10 minutes
before serving.

MRS D.A. (YVONNE) GREENE

From the The Bliss of Cooking Returns, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.