1 (9-10 inch) pastry shell
1 (6 oz.) can sm. artichokes
4 eggs
2 1/2 c. Half and Half cream
1/2 c. shredded Swiss cheese
1 tbsp. chopped fresh dill (or 1/2 tsp. dried dill)
Sprig of fresh dill (garnish)

Prepare pastry shell or use purchased one. Drain crab and artichokes. Cut artichokes in halves if you wish. Set aside. In bowl combine eggs and cream, beating well. Stir in cheese and dill. Arrange crab and artichokes in shell. Pour in egg mixture.

Bake at 350 degrees for 30-35 minutes or until quiche is puffed and lightly browned. Garnish with fresh dill sprig. This is good served with fresh green salad and lemon pudding for dessert.