Crab Quiche - cooking recipe

Ingredients

1 unbaked 9-inch pie shell
2 eggs
1 c. half and half
1/2 tsp. salt
dash of pepper
3/4 c. (3 oz.) shredded Swiss cheese
1 Tbsp. flour
1 lb. backfin or lump crab meat

Preparation

Prick bottom and sides of pie shell.
Bake shell at 450\u00b0 for 10 minutes or until lightly browned.
Beat together eggs, half and half, salt and pepper.
Combine cheese, flour and crab.
Sprinkle evenly in pie shell.
Pour egg mixture over top.
Bake, uncovered, at 325\u00b0 for 45 minutes or until tip of knife inserted 1-inch from center comes out clean.
Let stand awhile before cutting. (Excellent reheated.)