Crab Quiche

Crab, mozzarella, onion, mushroom, cream and milk make a savory, rich pie.

• Ready In: 50 mins
• Serves: 6
• Yields: 1 9inch quiche

Ingredients

• 1  baked  9 inch pie shell (if using a store pie crust, bake it in your own glass pie plate as the tins frequently leak.)
• 1  teaspoon butter
• 1  small onion, chopped
• 1⁄2 cup mushroom, sliced
• 1 1⁄2 cups  crabmeat
• 1⁄3 cup mozzarella cheese
• 4  eggs
• 1⁄2 cup milk
• 1 1⁄4 cups  whipping cream
•  paprika
• 1  tablespoon fresh parsley, chopped

Directions

1. Preheat oven to 325°; in heated butter, saute onion and mushrooms until translucent and soft; place crabmeat on bottom of pie crust; pour onions and mushrooms over crabmeat; sprinkle cheese on next.
2. Beat eggs well; add milk and cream and combine thoroughly; place pie plate on a rimmed baking sheet and place both on oven rack; pour cream mixture into pie crust; sprinkle with paprika and parsley.
3. Bake for 35-40 minutes or until center is firm and cooked through.