Busters Recipes

Crabmeat Quiche

1 unbaked homemade 9" deep dish pastry shell
1 1/2 to 2 cups lightly packed, shredded natural Swiss cheese
1 pound fresh backfin crab meat
1/4 t. onion salt
3 extra large eggs, beaten
1 1/2 cups whipping cream
1/2 t. salt
1 grated lemon peel (entire lemon)
1/4 t. dry mustard
Dash of mace
1/2 cup slivered almonds

Preheat oven to 325. Sprinkle shredded Swiss cheese over bottom of pastry
shell. Top with crabmeat. Sprinkle with onion salt. combine in a bowl: eggs,
cream, salt, dry mustard, mace and lemon peel. Top with almonds. Bake in a slow
oven for 45 minutes or until set. Remove from oven and let stand 10 minutes
before serving. Makes 6 servings