Crab Quiche

I've always believed that real mean DO eat quiche. Especially when it's as delicious as this one. Add a green salad and a glass or two of your favorite crisply dry white wine, and it's bon appetit time.

Crab Quiche
Makes 6-8 servings.
(And it's delicious the next morning for breakfast.)

1 pie crust
8 ounces fresh lump crab meat
3 ounces grated Swiss cheese
4 eggs
2 cups milk or cream
1/3 cup minced onion
1 teaspoon salt
1/4 teaspoon cayenne pepper
Dash of ground nutmeg
1 tablespoon chopped flat-leaf parsley

Preheat oven to 425°.

Place pastry in bottom and sides of a 9-inch pie plate. Crimp edges.

Over the pie crust, sprinkle the crab meat and grated cheese. in a large bowl, beat the eggs, milk, onion, salt and cayenne until blended. Pour mixture over crabmeat and cheese. Sprinkle with parsley.

Place pie plate on a cookie sheet on middle rack of oven. Bake at 425° for 15 minutes, then reduce heat to 350°. Bake 30 minutes more or until knife, when inserted, comes out clean. Remove quiche from oven and let cool 10 minutes. Serve warm.