Side Pannel
Crab Quiche Lorraine
Ingredients List
- 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
Directions
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
& 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
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