1 (8 or 9 inch) unbaked pie shell
7 oz. crabmeat
Stalk of celery, chopped
3 tbsp. melted butter
1 (8 oz.) pkg. cream cheese
1 c. milk
4 or 5 eggs, depending on size
1/4 lb. Cheddar cheese, shredded (or Swiss cheese)

Preheat oven to 425 degrees. Saute crabmeat, onion and celery in butter. Cut cream cheese into 1/4 inch pieces and lay in bottom of uncooked pastry shell to cover crust. Sprinkle Cheddar cheese on top, then the sauteed crabmeat, celery and onion.

Pour milk into eggs, mixing briefly, and pour over all ingredients. Bake 10 minutes. Reduce temperature to 350 degrees and bake for 30 more minutes.

This quiche freezes well.