Shelly's Recipe

SWISS AND CRAB SUPPER PIE

Category: Quiche and Savory Tarts / Tartlettes

1 unbaked 9 inch pie crust
1 (7 1/2 oz) can crab, drained, flaked and cartilage removed
1 cup shredded Swiss cheese
2 green onions, sliced thin
3 eggs, beaten
1 cup light cream or evaporated milk
1/2 tsp salt and grated lemon peel
1/4 tsp dry mustard
Dash mace
1/4 cup sliced unblanched almonds

Line unpricked pastry shell wit foil; fill with dry beans. Bake at 450 for 5 minutes, take from over, remove foil and beans. Arrange crab evenly over partially baked shell. Top with cheese and green onions.

Combine remaining ingredients except almonds; pour over base. Top with almonds. Bake at 325 for 45 minutes or until set. Remove from oven; let stand 10 minutes before serving.