Recipe: Swiss and Crab Quiche

SWISS AND CRAB QUICHE

1 c. Swiss cheese, shredded
1 (9 inch) unbaked pie shell
1 (7 1/2 oz.) can crab meat, drained and flaked
1/4 tsp. dry mustard
2 green onions, sliced, with tops
3 eggs, beaten
1 c. light cream
1/2 tsp. salt
1/2 tsp. grated lemon peel
Dash of ground mace

Spread cheese evenly over bottom of pie shell. Top with crab and green onions. Combine eggs, cream, salt, lemon peel, dry mustard, and mace. Pour over crab. Bake at 325 degrees for 45 minutes or until set.