crab quiche

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Description:

Not a lot of work, and a better twist than most quiche recipes. Comes now refined from my southern grandmother-in-law. Very nice brunch dish when expecting a few guests.

Prep:

1.5 hours all total

Servings:

4-8

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Submitted by:

Miles

Ingredients

1/2 cups FRESH crabmeat

tbsp chopped celery

tbsp chopped onion

tbsp FRESH chopped parsley

tbsp sherry

nine inch (9") pastry / pie crust

eggs, beaten lightly

cups cream or 1 cup cream and 1 cup milk

1/4

tsp nutmeg

1/2

tsp salt

1/4

tsp WHITE pepper

Directions

Combine crabmeat, onion, parsely, celery, and sherry and refridgerate for one hour. Preheat oven to 450 degrees. Line your pie plate with the pastry and bake for five miinutes, remove and sprinkle the crabmeat pastry around partially baked crust. Combine eggs, cream, salt, pepper, and nutmeg, and pour over crabmeat mixture in pie crust. Bake another 15 minutes, then reduce oven tempt to 350 for another 10 minutes of baking.

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Serve warm and enjoy.

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