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French Crab and Mushroom Quiche


4 eggs, well beaten
2 c. half & half
1/3 c. minced onion
1 tsp. salt
1/8 tsp. cayenne pepper
1 (6 oz.) pkg. frozen crab meat, thawed
3/4 c. fresh mushrooms, sauteed in butter
1 c. shredded Mozzarella cheese
1 unbaked 10-inch pastry shell
Chopped parsley


Combine eggs, half & half, onion, salt, and cayenne pepper. Blend until smooth and set aside.

Drain crab meat on paper towels until very well drained; will appear very dry. Sprinkle crab meat, mushrooms, and cheese over bottom of pastry shell. Pour in egg mixture and top with chopped parsley. Bake at 425 degrees for 15 minutes.

Reduce heat to 300 degrees and bake an additional 30 minutes or until a knife inserted into the quiche comes out clean. Let stand 15 minutes before serving. Yield: 8 servings.

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