Crab Quiche Crust: 1 pastry pie crust for 9-inch pie pan Filling: 7 1/2 ounces fresh lump crabmeat (shells and cartilage removed) 3 ounces grated Swiss cheese (grated) 4 eggs 1 1/2 cup reduced fat milk 1/2 cup half and half 1/3 cup minced onion 1 teaspoon salt 1/4 teaspoon cayenne pepper 1 tablespoon fresh, chopped parsley
Fit dough into pie pan. Layer crab into the shell, then all of the cheese. In a bowl, beat eggs, milk, half-and-half, 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 425 degees for 15 minutes, then reduce heat to 300 degrees. 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. If you're lucky enough to be Irish, you're lucky enough! _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
