1 (8 inch) pie shell, unbaked
2 eggs
1 c. light cream
1 tbsp. Accent
3/4 tsp. salt
1/16 tsp. pepper
3 oz. Swiss cheese, grated
3 oz. Cracker Barrel cheese, grated
1 tbsp. flour
1 c. (6 1/2 oz.) crabmeat, flaked

Heat oven to 450 degrees. Prick bottom and sides of pie shell and bake 10 minutes. Beat together eggs, cream, Accent, salt, and pepper. Combine cheese, flour and crab meat and sprinkle over the bottom of baked pie shell. Pour cream mixture of the cheese, flour and crabmeat. Lower oven heat to 325 degrees. Bake the quiche 45 minutes or one hour until tip of knife inserted in the center comes out clean. Cut in 16 small wedges as appetizers or 8 large pieces for luncheon dish.