---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Crab Quiche
  Categories: Cheese/eggs, Cajun, Fish/sea
       Yield: 4 servings
  
            Crust:                              3 oz Swiss cheese (grated)
     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
            (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.
  
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