Good Morning Everyone,

It rained and rained and rained all day yesterday. The retention pond next to our house that had been dry as a bone for so long finally filled up and with it came the beautiful symphony of all the frogs that live there. I am perplexed by one thing...where do those frogs go when there is a drought? Do they burrow deep down into the earth to await the waters that will release them? Or what? There must be so many different type of species because of the assortment of calls I hear. They hop all over and some make it into our pools. We have to save them in the morning from a sure death before the pool pump comes to life lest they be sucked into the skimmer. One thing for sure, summer has arrived when we hear the call of the frogs....

Tonight for supper we will enjoy this delicious quiche. The *es from the husband of an old friend who swears by sprinkling the Ranch House Dressing on the pie crust before pouring in the quiche. He was a superb cook, doing all the cooking at his home. This recipe makes for two pies, serve one tonight and freeze the other for another day or to give away. But you will want to keep it. I will earve this alongside some sliced summer tomatoes and some fresh fruit for dessert.

Happy Cooking!!! Gina

Ranch House Crab Quiche
Makes 2 pies

1 pkg. Pillsbury Pie Shells (2 pie shells)
1/2 stick (1/4 cup) butter
1/2 cup green bell pepper, chopped fine
1/2 cup red bell pepper, chopped fine
2 scallions stalks, chopped fine
4 cans crab meat, drained and picked clean
salt and pepper to taste
dash of Tabasco
1 envelope of Ranch House Dressing mix, divided
2 cups Monterey Jack and Swiss cheese mixed together (1 cup each)
5 eggs, beaten
1 pint heavy whipping cream
1/2 tsp. grated nutmeg

Prepare the pie shells by placing in pie plates, pricking the bottom, and pre-baking for about 5 minutes; cool.

Melt butter in a large skillet and saute red pepper, green pepper, and scallions. Stir in cleaned crab meat and heat. Stir in salt and pepper and Tabasco.

Sprinkle the bottom of each cooled pie shell with the Ranch House dressing mix, dividing the envelope between the two pie shells. Layer crab mixture and cheese alternately in the pie shells ending with a layer of cheese. Combine the eggs, whipping cream and nutmeg and pour over top of each. Sprinkle tops with paprika.

Bake at 350F for 30-35 minutes or until set.