Crab Quiche

Course : Seafoods
Serves: 4
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1/2 recipe plain pastry OR 1 layer pie crust mix for
7 1/2 ounces fresh lump crabmeat (shells and cartilage remove
3 ounces Swiss cheese -- (grated)
4 large eggs
2 cups table cream
1/3 cup onion -- (minced)
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 tablespoon fresh parsley -- (chopped)

Preparation / Directions:

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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