CRAB QUICHE

Growing up in Maine, my father was a game warden for the Sea & Shore Fisheries. I can remember my younger days of him coming home with coolers full of crab, lobster and fish. My mother had a lot of work to do to cook, clean and get this stuff in the freezer before it spoiled. I grew up on lobster as a staple in the house, mom would cook with lobster the way I cook with ground beef today.  Many holidays our table didn't have the traditional turkey or ham, it was lobster.  Today, I'll take a good tuna fish sandwich over a lobster roll anyday! 

Crab Quiche
Southern Sideboards Jr. League of Jackson, Mississippi
copyright 1978

1 (9 inch pie shell or Quiche Pastry, unbaked)
1 cup swiss cheese, shredded
1/2 pound of fresh crab meat or (7 1/2 ounce can crabmeat)
2 green onions with tops, minced
3 eggs, beaten
1 cup of half and half
1/2 tsp salt
1/2 tsp grated lemon rind
1/4 tsp of dry mustard
pinch of mace or nutmeg
1/4 cup slivered almonds

Prepare the pie shell in pie plate or quiche dish. You can make your own or purchase pre-made pie crusts) Sprinkle the bottom of shell evenly with the shredded cheese, top this with the crab meat and sprinkle with the green onions. I used kitchen sheers and cut the green onion. Combine the remaining ingredients and mix with a fork, then pour this over the top of the crab. Sprinkle the sliced almonds over this. Bake in preheated 350 degree oven for about 40 minutes. Testing before the time is up using a knife inserted in center comes out clean. Let rest for about 15 minutes before serving. Makes 6 servings.
Enjoy