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Crab Quiche

Crust:
1/2 recipe plain pastry or 1 layer
    pie crust mix for 9-inch pie

Filling:
7 1/2 ounces fresh lump crab meat (shells and
    cartilage removed)
3 ounces Swiss cheese, grated
4 eggs
2 cups half-and-half
1/3 cup onion, minced
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 tablespoon fresh parsley, chopped

Heat oven to 425 degrees F.

Prepare pie crust as directed. Place pastry on the bottom and sides of a 9-inch pie pan.

Over the dough, sprinkle all of crab meat, then all of cheese.

In a bowl, beat eggs, cream, onion, salt and cayenne until blended. Pour mixture over crab meat and cheese. Sprinkle with parsley. Place pan on a cookie sheet; set on middle rack in oven. Bake at 425 degrees F for 15 minutes, then reduce heat to 300 degrees F.

Bake 30 minutes more or until knife, when inserted, comes out clean. Remove quiche from oven; let cool 10 minutes. Cut and serve warm.

Yields 6 slices.

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