SIMPLE CRAB QUICHE

Pastry for a 9-inch deep-dish pie

1 (6-ounce) can lump crabmeat, drained

1 cup (4 ounces) shredded Swiss or mozzarella cheese

1/3 cup minced green onions

1 tablespoon minced fresh parsley

4 eggs, beaten

2 cups half-and-half

1/2 teaspoon salt

1/8 teaspoon red pepper

Parsley sprigs (optional)

Line a 9-inch quiche dish or deep-dish pieplate with pastry. Trim excess around edges. Prick bottom and sides of pastry with a fork; bake at 425 degrees for 5 minutes. Cool.

Sprinkle crabmeat, cheese, green onions, and 1 tablespoon parsley evenly into pastry shell. Combine eggs, half-and-half, salt, and red pepper, stirring well; pour over crabmeat mixture.

Bake at 325 degrees for 35 to 40 minutes or until set. Let stand 10 minutes before serving. Garnish with parsley sprigs, if desired.

Makes one 9-inch quiche.