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Crab Quiche




Source of Recipe


RC



INGREDIENTS:
pastry for a 1-crust pie
2 tablespoons finely chopped green onions
2 tablespoons butter
1 1/4 cups diced crab meat, freshly cooked or canned
1 tablespoon fresh chopped dill
4 large eggs, slightly beaten
2 tablespoons dry white wine
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/4 cups heavy cream, scalded

PREPARATION:
Line a 9-inch pie plate with the pastry dough. Flute edge and prick bottom in several places with tines of a fork. Line crust with foil and fill with beans, rice, or other pie weight. Bake in a 400° preheated oven for about 8 minutes. Remove foil and weight and bake 2 to 3 minutes longer. Remove from oven; reduce oven temperature to 375°.
In a skillet over medium heat, sauté onion in the butter until tender; transfer to the pie shell. Top onions with crab and dill. Combine eggs, wine, salt, pepper, and cream; pour over crab mixture in shell. Bake crab quiche at 375° for 25 to 30 minutes, or until set