Crabmeat Quiche

Name: Crabmeat Quiche
Ingredients: 1 unbaked 10-inch pie shell; 1 (7 1/2 oz.) can crabmeat, drained and flaked; 1 (4 oz.) pkg. shredded Swiss cheese; 4 eggs, slightly beaten; 2 c. light cream, scalded; 1/4 c. dry sherry wine; 1 tsp. grated onion; 1 tsp. salt; 1/2 tsp. nutmeg; 1/8 tsp. white pepper

10 ingredients

7 steps

Ingredients

1 unbaked 10-inch pie shell
1 (7 1/2 oz.) can crabmeat, drained and flaked
1 (4 oz.) pkg. shredded Swiss cheese
4 eggs, slightly beaten
2 c. light cream, scalded
1/4 c. dry sherry wine
1 tsp. grated onion
1 tsp. salt
1/2 tsp. nutmeg
1/8 tsp. white pepper

Directions

1

Fill pie shell with crabmeat and cheese, reserving a few pieces of crab for garnish.
2

Combine eggs, cream, wine, onion and seasonings.
3

Pour into pie shell.
4

Bake in a preheated 425° oven for 15 minutes.
5

Reduce heat to 325° and bake an additional 40 minutes.
6

Garnish with reserved crabmeat.
7

Serve immediately. Serves 6.