Chorizo, Crabmeat Quiche

This I made with for unexpected company! A Cajun style quiche with a spicy kick and a delicate hint of crabmeat. To make as an Appetizers pour into a buttered 9x13 and bake 350 for 30 minutes and cut into small squares.This is a great travel food bring for pot luck or to a picnic.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 1  ready-made pie crust
• 2  ounces chorizo sausage, diced
• 1  small onion, diced
• 1⁄2 cup  diced  red pepper
• 1  small  hot pepper, diced
• 1⁄2 cup  cream or 1⁄2 cup milk
• 1  teaspoon  Old Bay Seasoning
• 2  cloves garlic, minced
• 8  eggs, lightly beaten
• 2  tablespoons fresh parsley, chopped
• 1 (5 ounce) can lump crabmeat
• 1  cup  grated cheddar cheese
• 1  cup  grated mozzarella cheese
•  salt and pepper (to season)

Directions

1. In a deep pie dish place crust.
2. Fry chorizo, onions, peppers and garlic 5 minutes.
3. Add cream, old bay, pepper and salt, parsley to eggs.
4. Place chorizo mixture into pie crust then sprinkle crab over chorizos, layer on the cheeses, pour on the egg mixture poke with a fork to get the egg mixture into the filling.
5. Bake 425 degrees for 15 minutes then 350 degrees for 30 minutes.