Almond Topped Crab Quiche
  • Pastry for 9 in pie shell ½ t salt
  • 1 C shredded Swiss cheese ½ t grated lemon rind
  • ½ lb fresh crab meat (not fake)
  • Dash of dry mustard
  • 2 green onions, sliced Dash of pepper
  • 3 eggs ¼ C sliced almonds
  • 1 C half and half
  1. Line a 9 inch quiche dish with pastry. Trim excess from edges. Bake at 400 for 3 minutes, remove from oven, then gently prick with fork. Bake 5 minutes longer. Cool on rack.
  2. Sprinkle cheese in pastry shell. Remove cartilage from crab meat and place crab meat on top of cheese. Sprinkle with green onions. Beat eggs until foamy, stir in half & half, salt, lemon rind, dry mustard, and pepper. Pour into pastry shell. Sprinkle with almonds. Bake at 325 for 1 hour. Let stand 10 minutes before serving.