 |
Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
This recipe comes forn the Egg Council. When I make this for someone with seafood allergies I use imitation crabmeat. Ingredients:
1 (9 inch) deep dish pie shells |
1 (6 1/2 ounce) can crabmeat, flaked and drained |
1/2 cup swiss cheese, grated (cheddar does well too) |
6 eggs |
1 1/2 cups light cream |
1 tablespoon instant minced onion |
1 tablespoon dry white wine (optional) |
1/2 teaspoon dry mustard |
1/2 teaspoon dried tarragon leaves, crushed |
Directions:
1. Sprinkle crabmeat and cheese into pie shell.
2. Beat together remaining ingredients.
3. pout over crabmeat and cheese.
4. Bake in a preheated 357 degree oven 30-35 minutes until knife inserted in center comes out clean.
5. Cool 5 minutes before serving.
|
|