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Crab and Swiss Quiche
January 16, 2011

Our favorite quiche recipe is a Mexican one full of peppers and onions so this reipce was approached with some trepidation regarding potential lack of flavor. We were pleasantly surprised and pleased by the turnout. I adjusted a little, using a refrigerated pie crust that I pre-baked 10 minutes in a 9" deep dish ceramic pie plate. I follwed other reviewers' suggestions and added an extra egg and a little more milk and cheese. The only addition I made was to add a half cup of chopped scallions. (I also forgot to add the cornstarch and given the outcome I'm not sure what purpose it was supposed to serve.) The flavors here were delicate yet nicely balanced. The addition of the scallions gave a dash of added 'oomph' that we think complemented the flavor of the crab and Swiss without overpowering it. We'll make this again!

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