Shelly's Recipe

DEEP DISH CRAB QUICHE

Category: Quiche and Savory Tarts / Tartlettes

1/2 cup finely chopped carrot
2 tbsp butter
1/2 cup 1/2 inch slices green onions
1 tsp dill weed and basil
2 (6 1/2 oz) cans crab meat, drained and flaked
1 (10 inch) deep dish pie shell for quiche
1 (13 oz) can evaporated milk
5 eggs
3 tbsp dry sherry
1 tbsp prepared mustard
1/2 tsp Salt and pepper, to taste

In a skillet, cook carrot in butter until tender. Add next 3 ingredients; cook 1 minute. Remove from heat; stir in crabmeat. Spoon into shell. Beat remaining ingredients and gently pour into shell. Bake on bottom rack at 325 for 50-55 minutes until a knife inserted comes out clean. Let stand 15 minutes before cutting.