1 c. crab meat or tiny shrimp, fresh or canned
4 slices bacon
1 tbsp. butter
1 c. sliced, fresh mushrooms
1/4 c. chopped green onion
2 oz. cream cheese
1 c. light cream or milk
3 eggs, well beaten
1 c. grated Cheddar or Swiss cheese
1 (9 inch) pastry shell, baked and cooled

Remove cartilage from crab meat and discard. Fry bacon until crisp. Drain well. Crumble into small pieces. Melt butter. Add mushrooms and onion. Saute until limp. Add cream cheese. Stir until melted. Beat eggs and cream together. Slowly add to cream cheese mixture. Add crab meat. Heat until mixture is warm. Do not boil or eggs and cream might curdle. Sprinkle bacon and grated cheese on bottom of pie shell. Gently pour liquid into shell. Set on baking sheet. Bake at 375 degrees for 30 minutes or until knife, inserted into center, comes out clean. Makes 4 to 6 servings.

Cheddar cheese adds a hearty flavor to this quiche. For a lighter flavor, add Swiss cheese instead. Cut into slim wedges for a great appetizer.

I prefer domestic crab meat that has not been frozen. It makes all the difference in the world. Available at NORMAN BROTHERS.