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Crab Quiche by Shannon Lang serves: 4

Flavorful

Ingredients:

1 9-in

pastry shell for single crust pie

1 C

shredded swiss cheese, divided

1/2 C

sweet red pepper, diced

1/2 C

onion, diced

1 Tbsp

butter

eggs

1 1/2 C

half and half cream

1/2 tsp

salt

1/4 tsp

pepper

3/4 C

flaked, imitation crabmeat, chopped

Directions:

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 for 5 min; remove foil. Bake 5 more min. Immediately sprinkle 1/2 C cheese over crust. Reduce oven heat to 375.

In a skillet, saute red pepper and onion in butter until tender.

In a large bowl, whisk eggs, cream, salt, and pepper. Stir in crab, red pepper mixture, and remaining cheese. Pour into crust. Bake for 30-35 min or until knife inserted near center comes out clean. Let stand 15 min before cutting.