Crab Quiche - cooking recipe

Ingredients

pastry for 9-inch pan or pie pan
1/2 c. mayonnaise
2 Tbsp. all-purpose flour
2 eggs, beaten
1/2 c. milk
1 (6 oz.) pkg. frozen crabmeat, thawed or 1 (6 oz.) can drained crabmeat
2 c. (8 oz.) shredded Swiss cheese
1/3 c. chopped green onion
fresh parsley sprigs
tomato rose (optional)

Preparation

Line 9-inch quiche pan with pastry and trim off excess edge of pan.
Place a piece of aluminum foil (buttered side down over pastry).
Gently press into pastry shell.
This will keep the sides of shell from collapsing.
Cover foil with a layer of dried beans or peas.
Bake at 400\u00b0 for 10 minutes.
Remove foil and peas.
Prick shell and bake 3 to 5 minutes more or until slightly brown.
Cool.