---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Crab Quiche
  Categories: Fish, Quiches
       Yield: 4 Servings
  
            Crust:
     1/2    Recipe plain pastry or 1
            Layer pie crust mix for
            9 inch pie pan
            Filling:
   7 1/2 oz Fresh lump crabmeat
            (shells and cartilage re-
            Moved)
       3 oz Swiss cheese (grated)
       4    Eggs
       2 c  Table cream
     1/3 c  Onion (minced)
       1 ts Salt
     1/4 ts Cayenne pepper
       1 tb Fresh parsley (chopped)
  
   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. From Carole Walberg’s MC 3
  
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