Crab Quiche Lorraine

21 stick or ½ packet of our pie crust mix
4 eggs
2 cups light cream
2 tablespoons instant minced onion
1 teaspoon salt
1/8 teaspoon cayenne red pepper
1 can (7 ½ ounces) crabmeat, drained and cartilage removed
1 cup shredded Swiss or mozzarella cheese (about 4 ounces)
Snipped parsley or parsley flakes

Prepare pastry for 9-inch One-crust Pie as directed on package except—cover pastry-lined pie pan with plastic wrap and refrigerate. Beat eggs until blended. Stir in cream, onion, salt and cayenne pepper. Cover and refrigerate.

About 1 hour before serving, heat over to 4250. Pat crabmeat and cheese in pastry-lined pie pan. Pour egg mixture over crabmeat and cheese; sprinkle with parsley. Bake 15 minutes. Reduce oven temperature to 3000 and bake 30 minutes longer or until knife inserted 1 inch from edge comes out clean. Let quiche stand 10 minutes before cutting into wedges.

Reference: bettycrocker