1 pie crust
2 c. light cream
1 tsp. salt
1 (7 1/2 oz.) crab meat, drained & cartilage removed
1 c. (4 oz.) shredded Swiss or Mozzarella cheese
Snipped parsley
4 eggs
1/3 c. minced onion
1/8 tsp. cayenne red pepper

Prepare pie crust in quiche pie plate. Preheat oven to 425 degrees. Beat eggs until blended. Stir in cream, onion, salt and cayenne red pepper. Pat crabmeat dry with paper towels. Sprinkle crabmeat and cheese in pastry-lined pie pan. Pour egg mixture over crabmeat and cheese. Sprinkle with parsley. Bake for 15 minutes. Reduce oven to 300 degrees. Bake 30 minutes longer or until knife inserted 1 inch from edge comes out clean. Let quiche stand 10 minutes before cutting wedges. Serves 8.