Almond Topped Crab Quiche

Serves: 5
Total Calories: 280


Pastry for 9-inch pie shell
1 cup shredded Swiss cheese
1/2 pound fresh crab meat
2 green onions, sliced
3 eggs
1 cup half and half
1/2 teaspoon salt
1/2 teaspoon grated lemon rind
1 Dash of dry mustard
1 Dash of pepper
1/4 cup sliced almonds


Line a 9-inch quiche dish with pastry. Trim excess from edges. Bake at 400° for 3 minutes; remove from oven, and gently prick with fork. Bake 5 minutes longer. Cool on rack.

Sprinkle cheese in pastry shell. Remove cartilage from crabmeat; place on top of cheese. Sprinkle with green onions. Beat eggs until foamy; stir in half-and-half, salt, lemon rind, dry mustard, and pepper. Pour into pastry shell. Sprinkle with almonds Bake at 325° for 1 hour. Let stand 10 minutes before serving.

Nutritional Facts:

Serves: 5
Total Calories: 280
Calories from Fat: 180

This Almond Topped Crab Quiche recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

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