Crab Quiche - cooking recipe

Ingredients

1 (9-inch) pie crust
4 eggs
2 c. light cream
1/3 c. minced onion
1 tsp. salt
1/8 tsp. cayenne red pepper
1 (7 1/2 oz.) can crabmeat, drained and cartilage removed
1 c. shredded Swiss or Mozzarella cheese (4 oz.)
snipped parsley

Preparation

Heat oven to 425\u00b0.
Prepare pie crust in pie plate or quiche pan if you have one.
In a bowl, beat eggs until blended.
Stir in cream, onion, salt and red pepper.
Pat crabmeat dry with paper towels.
Sprinkle crabmeat and cheese in pastry-lined pan.
Pour egg mixture over crabmeat and cheese; sprinkle with parsley.
Bake 15 minutes.
Reduce oven temperature to 300\u00b0.
Bake 30 minutes longer or until knife inserted 1-inch from edge comes out clean. Let quiche stand 10 minutes before cutting into wedges.
Makes 8 servings.