Title: Crab Quiche - Qe1
Categories: Appetizers, Luncheon, Main dishes, Seafood, Tnt
Yield: 1 Servings

1 Pastry for 9 inch pie
1/2 c Mayonnaise
2 tb Flour
2 Eggs; beaten
1/2 c Milk
1 1/2 c Fresh crab meat
8 oz Shredded swiss cheese
1/3 c Green onion; chopped
1/2 ts Dry mustard

Prebake pie shell ins 400 degree oven for approximately 10-15 minutes.
Combine mayonnaise, flour, eggs and milk. Stir in cheese, crab and onion.
Spoon into shell and bake 350 degrees for 30 minutes or until firm in
center.

NOTES : From QE1 - I used 1/2 and 1/2 for milk and added dry mustard. Also
used 1/4 cup regular minced onion. This is yummy and froze beautifully. I
took the pie out the night before to thaw...baked it until hot. I tried
this with a regular quiche adding crab and it did not freeze well. Was very
watery, although tasty. Both quiches were fully cooked before freezing.

Recipe by: Southern Living- altered

Posted to recipelu-digest Volume 01 Number 635 by CuisineArt@aol.com on Jan
29, 1998