The Blue Max Inn Bed & Breakfast

Crust
1/2 recipe plain pastry or or 1 layer pie crust mix for 9" pie

Filling
7 1/2 ounces fresh lump crab meat
1/2 cup Swiss Cheese, grated
1/2 cup Colley Cheese, grated
4 eggs
2 cups half-and-half
1/3 cup onion, minced
1 teaspoon salt
1/4 teaspoon cayenne pepper
1 tablespoon fresh parsley, chopped

Preheat oven to 425 degrees F.

Prepare pie crust as directed. Place pastry on the bottom and sides of a 9" pie pan.

Over the dough, sprinkle all of the crab meat, then all of the cheese.

In a bowl, beat the eggs, cream, onion, salt and cayenne until blended. Pour mixture over crab meat and cheese. Sprinkle with parsley. Place pan on a cookie sheet; set on middle rack in oven. Bake at 425 degrees for 15 minutes, then reduce heat to 300 degrees F.

Bake 30 minutes more or until knife, when inserted, comes out clean. Remove quiche from oven; let cool 10 minutes. Cut and serve warm.

Yields 6 slices.

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