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Crab and Swiss Quiche
September 09, 2007

The base for this quiche recipe is foolproof. I love the base because it uses ingredients that I always have on hand. I used jumbo lump crabmeat and Gruyere cheese and added 1/4 t kosher salt and pepper. I did, however, have to make an additional half a recipe of filling in order to fill the pie shell. No big deal though. I made the quiches the night before the baby shower I was hosting and then just warmed them in a 350 deg. oven for 15 minutes. Everyone raved aboout them.

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