Crab Quiche

By calypan

Ingredients

• 1 unbaked deep dish pastry shell (9 inches)
• 1 cup (4 ounces) shredded Swiss cheese, divided
• 1/2 cup chopped sweet red pepper
• 1/4 cup chopped green onions
• 1 tablespoon butter
• 3 eggs
• 1-1/2 cups half-and-half cream
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup lump crabmeat
• Cooked shrimp (optional)

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, shrimp if desired, red pepper mixture and remaining cheese. Pour into crust.
•Bake for 30-35 minutes or until a knife inserted near the center
comes out clean. Let stand for 15 minutes before cutting.