| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Dairy, Meats |
Swiss |
Appetizers, Luncheon, Main dishes, Seafood, Tnt |
1 |
Servings |
INGREDIENTS
| 1 |
|
Pastry for 9 inch pie |
| 1/2 |
c |
Mayonnaise |
| 2 |
tb |
Flour |
| 2 |
|
Eggs; beaten |
| 1/2 |
c |
Milk |
| 1 1/2 |
c |
Fresh crab meat |
| 8 |
oz |
Shredded swiss cheese |
| 1/3 |
c |
Green onion; chopped |
| 1/2 |
ts |
Dry mustard |
INSTRUCTIONS
Prebake pie shell ins 400 degree oven for approximately 10-15 minutes.
Combine mayonnaise, flour, eggs and milk. Stir in cheese, crab and onion.
Spoon into shell and bake 350 degrees for 30 minutes or until firm in
center.
NOTES : From QE1 - I used 1/2 and 1/2 for milk and added dry mustard. Also
used 1/4 cup regular minced onion. This is yummy and froze beautifully. I
took the pie out the night before to thaw...baked it until hot. I tried
this with a regular quiche adding crab and it did not freeze well. Was very
watery, although tasty. Both quiches were fully cooked before freezing.
Recipe by: Southern Living- altered
Posted to recipelu-digest Volume 01 Number 635 by CuisineArt@aol.com on Jan
29, 1998
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