Crab Quiche

• 1 9" pie crust
• 3 eggs
• 1 1/2 c. skim milk
• 1/3 c. sliced green onion
• 1/4 tsp. salt
• 1/8 tsp. pepper
• 2 cans crabmeat, drained
• 1 1/2 c. shredded havarti cheese
• 1 T. flour

Preheat the oven to 450 degrees. Prick the pie crust evenly and line with aluminum foil. Bake in the oven for 5 minutes. Remove the foil and bake an additional 5 minutes. Remove from the oven and reduce the temperature to 325 degrees.

Meanwhile, combine the eggs and the milk in a small bowl.

Toss together the remaining ingredients in a larger bowl. Arrange the fillings in the hot pie crust. Carefully pour the egg mixture over the fillings and bake for about 40 minutes or until the center of the quiche is set. Allow to cool for at least 15 minutes before serving. Serve warm or cold.

• Yields: 4-6 servings
• Preparation Time: about 1 hour