| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Eggs, Meats, Dairy |
|
Pies, Seafood |
8 |
Servings |
INGREDIENTS
|
|
-JUDY GARNETT PJXG05A |
| 6 |
|
Eggs; beaten |
| 1 |
lb |
Crabmeat; well drained |
| 1 1/2 |
c |
Plain yogurt |
| 2 1/2 |
c |
Monterey Jack cheese; grated |
| 1/2 |
c |
Dry white wine |
| 2 |
|
Unbaked deep dish pie shells (9 inch) |
| 1 |
ds |
Worcestershire sauce |
| 1 |
ds |
White pepper |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Dill weed |
INSTRUCTIONS
Combine eggs, yogurt, wine, worcestershire, pepper and salt. Add dillweed,
crushing it between fingers. Place crab and cheese in unbaked pie shells.
Pour mixture over all. Bake at 350 degrees for 40 to 50 minutes. Quiche is
done when golden brown and knife inserted comes out clean, Serves 8-10.
(Putting on the Grits, Columbia Jr. League)
Posted to MM-Recipes Digest V4 #291 by Jack Elvis <jackelvis@moonlink.net>
on Nov 06, 1997
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