CRAB-ARTICHOKE HEART TART

By jenlin

Ingredients

• 1/2 OF A 15 OUNCE PACKAGE OF REFRIGERATED PIECRUST
• 8 OUNCES CRAB
• 14 OUNCE CAN ARTICHOKE HEARTS - DRAINED
• 1 CUP - 4 OUNCES SHREDDED GRUYERE CHEESE
• 1/2 CUP SLICED GREEN ONIONS
• 1 CLOVE GARLIC MINCED
• 1 t LEMON JUICE
• 2 EGGS
• 1 CUP HALF-AND-HALF
• 1 t HERBES DE PROVENCE
• 1/4 t SALT
• 1/8 t WHITE PEPPER

Preparation

Step 1

BAKE PIECRUST IN A 9 INCH QUICHE PAN OR PIE PLATE ACCORDING TO DIRECTINS - PRICK TO PREVENT PUFFING.
MIX CRAB AND NEXT 5 INGREDIENTS - SET ASIDE. WHISK EGGS, HALF & HALF AND REMAINING INGREDIENTS. FOLD EGG MIXTURE INTO CRAB MIXTURE AND PUT IN PREPARE TART SHELL. BAKE 350 DEGREES 35 TO 40 MINUTES. COOL IN PAN FOR 10 MINUTES BEFORE SERVING.