Crabmeat Vegetable Quiche
|Frozen pie shell||1 (Deepest That You Can Find)|
|Whipped cream||1 1⁄2 Cup (24 tbs)|
|Grated cheese||1 1⁄2 Cup (24 tbs) (Swiss / Cheddar)|
|Bacon||1⁄2 Pound, diced|
|Diced zucchini||1⁄2 Cup (8 tbs)|
|Diced green pepper||1⁄2 Cup (8 tbs)|
|Diced onion||1⁄4 Cup (4 tbs)|
|Fresh mushrooms||1⁄2 Cup (8 tbs), sliced|
|Canned crabmeat||4 Ounce, drained (1 Small Can)|
|Red pepper||1 Dash|
Preheat oven to 425F°.
Read pie shell instructions.
Save enough fat to saute all the vegetables.
Drain bacon as thoroughly as possible.
Saute zucchini, pepper, onions, and mushrooms together.
Drain vegetables thoroughly.
Use bacon as bottom layer of pie shell, followed by vegetables, cheese, and crabmeat.
In bowl mix whipped cream, eggs and spices.
Whip with electric beater until frothy.
Pour over rest of ingredients in pie shell.
Bake at 425 F° for 15 minutes.
Lower to 350F°, takes about 45 minutes.
Is done when toothpick comes out clean.