Crabmeat Quiche - cooking recipe

Ingredients

1 (9-inch) deep dish or 10-inch pie shell
10 to 12 oz. crabmeat
3 eggs, beaten
1 1/4 c. half and half
1 (6 oz.) pkg. sliced Swiss cheese
1 1/4 c. artichoke hearts in water, chopped
3/4 c. grated Monterey Jack cheese
crushed red pepper to taste
3 Tbsp. crumbled bacon

Preparation

Cover bottom of pie shell with Swiss cheese.
Wash and drain the crabmeat and arrange evenly over the cheese.
Sprinkle bacon and crushed red pepper (to taste) over them.
Drain artichoke hearts.
Cut into 1/2-inch pieces and add.
Combine eggs and half and half and pour evenly over the filled crust.
Bake at 425\u00b0 for 15 minutes.
Top evenly with Monterey Jack cheese, then bake at 350\u00b0 for 30 minutes (until fork inserted in the middle comes out clean).