Crab Quiche

Name: Crab Quiche
Ingredients: 1 baked 9 inch pie shell (if using a store pie crust, bake it in your own glass pie plate as the tins frequently leak.); 1 teaspoon butter; 1 small onion, chopped; 12 cup mushroom, sliced; 1 12 cups crabmeat; 13 cup mozzarella cheese; 4 eggs; 12 cup milk; 1 14 cups whipping cream; paprika; 1 tablespoon fresh parsley, chopped

11 ingredients

3 steps

Ingredients

1 baked 9 inch pie shell (if using a store pie crust, bake it in your own glass pie plate as the tins frequently leak.)
1 teaspoon butter
1 small onion, chopped
12 cup mushroom, sliced
1 12 cups crabmeat
13 cup mozzarella cheese
4 eggs
12 cup milk
1 14 cups whipping cream
paprika
1 tablespoon fresh parsley, chopped

Directions

1

Preheat oven to 325; in heated butter, saute onion and mushrooms until translucent and soft; place crabmeat on bottom of pie crust; pour onions and mushrooms over crabmeat; sprinkle cheese on next.
2

Beat eggs well; add milk and cream and combine thoroughly; place pie plate on a rimmed baking sheet and place both on oven rack; pour cream mixture into pie crust; sprinkle with paprika and parsley.
3

Bake for 35-40 minutes or until center is firm and cooked through.