1 stick or 1/2 packet of pie crust mix
4 eggs
2 c. light cream
1/3 c. minced onion
1 tsp. salt
1/8 tsp. cayenne red pepper
1 can (7 1/2 oz.) crabmeat, drained & cartilage removed (you can use the imitation crab also)
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 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 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. 8 servings.

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