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Horn Point Crab Pie

A jumbo lump crab meat and Swiss cheese quiche or crab pie recipe

• 1 pastry shell
• ½ pound jumbo lump crab meat
• 1 cup Swiss cheese
• ½ cup chopped onions
• 4 eggs
• 2 cups half-and-half
• ¾ teaspon salt
• ¼ teaspoon pepper
• 1 teaspoon red pepper

Combine the crab meat, cheese, onions and spices.

Beat the eggs. Add the half-and-half and blend all the ingredients.

Pour into the pastry shell. Bake at 425 degrees for 15 minutes. Reduce heat to 300 degrees and continue baking for 30 minutes or until a knife inserted comes out clean.

Serves 6.