Crab Quiche

I like this served room temperature but the choice is yours...=) A variation of a recipe from Yankee Magazine.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 3  tablespoons  diced sweet onions
• 3  tablespoons butter
• 6  ounces  crabmeat (I like to use fresh but canned will work, too ()
• 1 (9 inch)  pie shells, partially baked for 10 minutes at 375 f
• 2  tablespoons parmigiano-reggiano cheese
• 2  cups  grated swiss cheese
• 1⁄2 cup  crumbled feta cheese
• 4  large eggs
• 1  cup heavy cream
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon cayenne pepper

Directions

1. Saute onion in butter until soft.
2. Add crabmeat, stir until heated through.
3. Sprinkle the bottom of the pie shell with Parmesan Reggian cheese.
4. Place crab and onion mixture in pie shell.
5. Sprinkle with feta cheese and then top with grated Swiss cheese on top of the crabmeat mixture.
6. Mix eggs, cream, salt, and cayenne pepper.
7. Slowly pour mixture over ingredients in pie shell.
8. Bake on the top rack of the oven at 375 degrees until done, about 25 minutes.
9. Cool before slicing.
10. Serve at room temperature.