Crab Quiche

Next to spending time with my family (which is by far my #1 favorite thing to do) and working on my knitting business creating, designing and knitting photo props to help photographers capture lasting memories... I love to cook!  Weird, maybe, but I love reading cookbooks and trying new recipes.  Such was the case about a week ago when I found this recipe for Crab Quiche in a "Taste Of Home" magazine and tried it at the urging of my daughter.  And, I'm happy to report, it turned out... DELICIOUS!

• 1 unbaked pastry shell (9 inches)
• 1 cup shredded Swiss cheese, divided
• 1/2 cup chopped sweet red pepper
• 1/4 cup chopped green onions
• 1 Tbls. butter
• 3 eggs
• 11/2 cups half-and-half cream
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 3/4 cup flaked imitation crabmeat, chopped

1. Line unpricked pastry shell with double thickness of heavy-duty foil. Bake at 450 for 5 minutes; remove foil. Bake 5 minutes longer. Immediately sprinkle 1/2 cup cheese over crust.
2. Reduce heat to 375. In a skillet, saute red pepper and onions in butter until tender.
3. In a large bowl, whisk the eggs, cream, salt and pepper. Stir in the crab, red pepper mixture and remaining cheese. Pour into crust.
4. Bake for 30-35 minutes or until a knife inserted near the center comes out clean. Let stand for 15 minutes before cutting.

Enjoy!