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Measurements

CRAB QUICHE
Categories: Fish, Cheese/eggs
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


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