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Crab and Swiss Quiche
June 15, 2004

I have made this quiche 6 or 8 times. It is delicious. At first I found that the store-bought frozen crust baked in the aluminum pie pan was often soggy or soft. The last time I made it I removed the still frozen crust from the cheapie pan and put it in my oven safe glass (Pyrex) pie pan. What a difference! Crispy and flakey. My Pyrex pan is a little bigger but during baking the crust molded to fit. Another tip for ultimate presentation: Just before baking place thinly sliced cheddar slivers in a starburst pattern in the center of the quiche. Sprinkle with a dry green herb like dill or thyme. Beautiful AND delicius!

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