crab and artichoke quiche

Ingredients For crab and artichoke quiche

• 1

  9 inch pie shell baked and cooled
• brush bottom of pie shell with dijon mustard
• 8 oz

  grated swiss cheese
• 1/3 c

  minced green onions
• 1 can

  artichoke hearts, drained and coarsely chopped
• 1 can

  (7-1/2 oz) crabmeat drained
• 2

  eggs, beaten
• 1/2 c

  mayonnaise
• 2 Tbsp

  flour
• 1/2 c

  milk
• salt & pepper to taste