Crab Quiche

By cgipe

Ingredients

• 1 unbaked pastry shell (9 inches)
• 1 cup shredded Swiss cheese, divided (can use cheddar)
• 1/2 cup chopped sweet red pepper
• 1/4 cup chopped green onions (optional)
• 1 tablespoon butter
• 3 large eggs
• 1-1/2 cups half-and-half cream
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup flaked crabmeat, chopped

Preparation

Step 1

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes; remove foil. Bake 5 minutes longer. Immediately sprinkle 1/2 cup cheese over crust.
Reduce heat to 375°. In a skillet, saute red pepper and onions in butter until tender.
In a large bowl, whisk the eggs, cream, salt and pepper. Stir in the crab, red pepper mixture and remaining cheese. Pour into crust.
Bake for 30-35 minutes or until a knife inserted in the center comes out clean. Let stand for 15 minutes before cutting. Yield: 6-8 servings.