Crab Quiche (#5)

At my house, you have two choices for breakfast. Cereal or............. Cereal. There are several reasons for this, but the two most important are 1. That's what I grew up on and 2. I am NOT a morning person.
I am trying to change. I have realized that cereal does not keep my belly full until lunch. I need more substance. This recipe has been in my recipe box on allrecipes.com for some time and boy was my husband glad it came into our food rotation. We *almost* ate the whole thing by ourselves. We showed some restraint and saved some for lunch the next day. I still like my brunch quiche a little better because it has mushrooms but this is fabulous too. I actually served this one for dinner so that's why I'm putting it on the list.

I think most people are intimated by quiches but this was so simple- mix and bake. I baked mine for the full 45 minutes until it was browned and a knife came out clean. You should try it!

Crab Quiche I

INGREDIENTS:
1/2 cup mayonnaise
2 tablespoons all-purpose flour
2 eggs, beaten (I used 3 medium)
1/2 cup milk
1 cup crab meat (I used imitation crab)
1 cup diced Swiss cheese
1/2 cup chopped green onions
1 (9 inch) unbaked pie crust

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, beat together eggs, mayonnaise, flour, and milk until thoroughly blended. Stir in crab, cheese, and onion. Spread into pie shell.
3. Bake for 40 to 45 minutes, or until a knife inserted in the center comes out clean.