9 inch unbaked pie shell
Raw rice
1 (7 3/4 oz.) can king crab meat, drained
1/4 c. chopped green onion
2 tbsp. chopped parsley
1/2 c. grated Gruyere cheese
4 eggs
1 1/2 c. light cream
3 tbsp. dry sherry
1 tsp. salt
Dash of cayenne
Dash of pepper

Preheat oven to 425 degrees. Prepare pie shell. Carefully line shell with aluminum foil; fill with raw rice. Bake 15 minutes or until pastry edges are slightly brown. Remove from oven; remove foil and rice. Bake shell 2 minutes longer. Remove to wire rack. Reduce oven temperature to 350 degrees.

Drain crab meat; break into pieces, discarding any cartilage. Combine in medium bowl with onion and parsley. Toss to mix well. Spoon into pie shell, spreading evenly. Sprinkle with cheese.

In small bowl, beat eggs with cream, sherry, salt, cayenne and pepper. Place pie shell on rack in oven; pour egg mixture over cheese in pie shell. Bake 35-40 minutes or just when custard seems set when quiche is gently shaken.