Crab, Cream Cheese & Swiss Quiche
I like to serve this quiche with cantalope or Honeydew melon slices in the summer...the flavors are very complimentary.
19 inch pie shell ( un baked)
1- 8oz pkgcream cheese, room temperature
1/2 cgreen onions-sliced
1/2 clight cream
1/2 tspdill weed
1/2 tsplemon pepper
1- 6oz can(s)crabmeat, drained and flaked
1 cshredded swiss cheese
How to Make Crab, Cream Cheese & Swiss Quiche
- Preheat oven to 350 degrees
Place pastry shell in pie plate, flute edges
- Mix all remaining ingredients with mixer using only 1/4 of the swiss cheese on low speed until blended.
Pour into pie shell and top with the remaining 3/4 cup of swiss cheese.
Bake at 350 degrees for 40 minutes or until knife inserted comes out clean...cool for 10 minutes before serving.