Crab Quiche

Quiche is so good. Very filling and you can do so much with it. I'm sure this was not in my low-cholesterol-approved diet, but it was still yummy and not difficult to make either. 

• 1 sheet refrigerated pie crust
• 1 cup shredded Swiss cheese, divided
• 1/2 cup chopped sweet red pepper
• 1/4 cup chopped green onions
• 1 Tbsp butter
• 3 large eggs
• 1 1/2 cups half and half cream
• 1/2 tsp salt
• 1/4 tsp pepper
• 3/4 cup flaked imitation crabmeat, chopped

Preheat oven to 450 degrees. Unroll crust into a 9 inch pie plate; flute edge. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake for 5 minutes; remove foil. Bake 5 minutes longer. Immediately sprinkle 1/2 cup cheese over crust.

Reduce heat to 375 degrees. In a skillet, sauté red pepper and green onions in butter until tender. In a large bowl, whisk eggs, cream, salt, and pepper. Stir in crab, red pepper mixture, and remaining cheese. Pour into crust.

Bake for 30-35 minutes or until a knife inserted in the center comes out clean. let stand for 15 minutes before cutting.

Serves 8

Prep Time: 20 minutes

Total Time: 50 minutes plus standing

Recipe from Taste of Home