Quick Crab Quiche

This recipe comes forn the Egg Council. When I make this for someone with seafood allergies I use imitation crabmeat.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 1 (9 inch)  deep dish pie shells
• 1 (6 1/2ounce) can  crabmeat, flaked and drained
• 1⁄2 cup swiss cheese, grated (cheddar does well too)
• 6  eggs
• 1 1⁄2 cups  light cream
• 1  tablespoon  instant minced onion
• 1  tablespoon dry white wine (optional)
• 1⁄2 teaspoon dry mustard
• 1⁄2 teaspoon dried tarragon leaves, crushed

Directions

1. Sprinkle crabmeat and cheese into pie shell.
2. Beat together remaining ingredients.
3. pout over crabmeat and cheese.
4. Bake in a preheated 357 degree oven 30-35 minutes until knife inserted in center comes out clean.
5. Cool 5 minutes before serving.