Almond Topped Crab Quiche - cooking recipe

Ingredients

1 (9 inch) deep dish pie shells
1 cup shredded swiss cheese
1/2 lb crabmeat, picked over
2 green onions, sliced
3 eggs
1 cup half-and-half
1/2 teaspoon salt
1/2 teaspoon grated lemon rind
dry mustard, a dash
black pepper, a dash
1/4 cup sliced almonds

Preparation

Place pie shell on a rimmed baking sheet.
Bake at 400 degrees for 3 minutes; remove from oven, and gently prick with fork.
Bake 5 minutes longer; cool on rack.
Sprinkle cheese in pastry shell.
Remove cartilage from crabmeat; place on top of cheese.
Sprinkle with green onions.
Beat eggs until foamy; stir in half-and-half, salt, lemon rind, dry mustard, and pepper.
Pour into pastry shell.
Sprinkle with almonds.
Bake at 325 degrees for 1 hour.
Let stand 10 minutes before serving.