Title: Crab Quiche Lorraine
Categories: Eggs
Yield: 4 Servings

1 (9-inch) unbaked pie crust
4 Eggs
2 c Light cream
2 tb Instant minced onion
1 ts Salt
1/8 ts Cayenne pepper
1 cn (7.5-oz) crabmeat; drained,
-remove bones & cartilage
1 c Shredded Swiss or Mozzarella
-cheese
Snipped fresh parsley

Refrigerate pie crust. Beat eggs until blended. Stir in cream, onion, salt
& cayenne pepper. Cover & refrigerate. About 1 hour before serving, heat
oven to 425. Pat crab meat dry with paper towel. Sprinkle crabmeat & cheese
in pie crust. Pour egg mixture over crab & cheese, sprinkle with parsley.
Bake 15 minutes then reduce oven to 300. Bake 30 minutes longer or until
knife inserted 1 inch from edge comes out clean. Let stand 10 minutes
before serving.

MRS D.A. (YVONNE) GREENE

From the , Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.