Almond Topped Crab Quiche

Name: Almond Topped Crab Quiche
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 serving(s)
Ingredients: 1 (9 inch) deep dish pie shells; 1 cup shredded swiss cheese; 1/2 lb crabmeat, picked over; 2 green onions, sliced; 3 eggs; 1 cup half-and-half; 1/2 teaspoon salt; 1/2 teaspoon grated lemon rind; dry mustard, a dash; black pepper, a dash; 1/4 cup sliced almonds

Recipe by Sassy J

Source: Best of the Best from the Deep South by Barbara Moseley and Gwen McKee, slightly adapted

READY IN: 1hr 20mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

1

(9 inch) deep dish pie shells
1

cup shredded swiss cheese
¹⁄₂

lb crabmeat, picked over
2

green onions, sliced
3

eggs
1

cup half-and-half
¹⁄₂

teaspoon salt
¹⁄₂

teaspoon grated lemon rind
dry mustard, a dash
black pepper, a dash
¹⁄₄

cup sliced almonds

DIRECTIONS

Place pie shell on a rimmed baking sheet.
Bake at 400 degrees 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 degrees for 1 hour.
Let stand 10 minutes before serving.