1 stick or 1/2 packet of our pie crust mix
4 eggs
2 c. light cream
1/3 c. minced onion
1 tsp. salt
1/8 tsp. cayenne red pepper
1 (7-1/2 oz.) can crab meat, drained and cartilage removed
1 c. shredded Swiss or mozzarella cheese (about 4 oz.)
Snipped parsley

Heat oven to 425 degrees. Prepare pastry for 9-inch One-crust Pie as directed on package. Beat eggs until blended. Stir in cream, onion, salt and cayenne red pepper.

Pat crab meat dry with paper towels. Sprinkle crab meat and cheese in pastry- lined pie pan. Pour egg mixture over crab meat and cheese; sprinkle with parsley.

Bake 15 minutes. Reduce oven temperature 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 into wedges. Makes 8 servings.

Use a quiche pan if you have one - the side of the pan can be removed and the quiche served directly from the base.