1/2 RECIPE PLAIN PASTRY

Or 1 LAYER PIE CRUST MIX FOR 7 1/2 oz FRESH LUMP CRABMEAT

(SHELLS AND CARTILAGE REMOVE 3 oz SWISS CHEESE (GRATED)

4 EGGS

2 c TABLE CREAM

1/3 c ONION (MINCED)

1 t SALT

1/4 t CAYENNE PEPPER

1 T FRESH PARSLEY (CHOPPED)

Preheat oven to 425 F. CRUST: Prepare pie crust as directed. Place pastry on the bottom and sides of a 9-inch pie pan. FILLING: Over the dough, sprinkle all of crabmeat, then all of cheese. In a bowl, beat eggs, cream, onion, salt, and cayenne until blended. Pour mixture over crabmeat and cheese. Sprinkle with parsley. Place pan on a cookie sheet and set on middle rack in oven. Bake at 425 F for 15 minutes, then reduce heat to 300 F. Bake 30 minutes more or until knife, when inserted, comes out clean. Remove quiche from oven and let cool 10 minutes. Cut and serve warm. Yields 6 slices.