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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Serve this crab quiche with a nice green salad for a lovely summer luncheon. Ingredients:
1 (5 ounce) can crabmeat, drained |
3 strips bacon, chopped finely |
2 tablespoons onions, chopped finely |
1 tablespoon parsley, chopped finely |
3 eggs, lightly beaten |
4 ounces 18% cream |
1 9 inch pie shell |
salt and pepper |
Directions:
1. Preheat oven to 350.
2. Saute bacon til crisp.
3. Remove bacon from pan and put onions in pan.
4. Cook til soft but not brown.
5. Remove onions from pan.
6. Combine bacon, onion, crabmeat and parsely.
7. Mix well and spoon into pie shell.
8. Combine eggs and cream.
9. Season with salt& pepper and pour over crab mixture.
10. Bake for about 20-25 minutes or until golden brown and custard is set.
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