Delicious and light.
Serves 6
2 cups shredded Swiss cheese (with 1/2 cup set aside)
1 cup crabmeat, chopped and picked over for any bits of shell
4 eggs
1 & 1/2 cups light cream
1/4 cup chopped onion
2 tbsp finely chopped fresh Italian parsley
3/4 tsp chopped fresh dill or 1/2 tsp dried dill weed
salt and pepper to taste
fresh crushed garlic to taste ( use 2 cloves)
A 9 inch deep frozen pie crust (defrosted)
Preheat the oven to 400F.
Place the cheese and crabmeat in the bottom of the pastry shell the set aside
Beat the remaining ingredients together thoroughly and pour into the pie shell over the crab. Sprinkle the top with the extra 1/2 cup of grated cheese.
Place on a baking sheet and cook on the lower shelf of the oven for 30 to 40 minutes until the filling is just set, puffy and golden.
Remove from the oven and place on a wire rack for 10 minutes before cutting into.
Note You can also substitute shrimp that is cleaned, peeled, deveined and chopped up