Quick Crab Quiche
|Pastry dough||2 Cup (32 tbs)|
|Canned crabmeat||6 Ounce|
|Canned fried onion rings||2 4⁄5 Ounce|
|Sour cream||8 Ounce|
|Shredded cheddar cheese||1 Cup (16 tbs)|
Line a 9-inch deep-dish pie plate with pastry.
Trim excess pastry around edges; fold edges under, and flute.
Prick bottom and sides of pastry with a fork.
Bake at 400 for 3 minutes; remove from oven, and gently prick with a fork.
Bake 5 minutes longer.
Combine remaining ingredients, mixing well.
Spoon into pastry shell; bake at 350Â° for 35 minutes or until set.
Let stand 10 minutes before serving.