Ingredients:

1 1/2 cups cleaned crab meat
1/2 cup chopped green onions
2 Tbs. butter
1/2 tsp. Creole Seasoning
1/4 tsp. Creole Seasoning (reserved)
3 eggs
1 tsp. tomato paste
2 cups medium cream
1/4 tsp. nutmeg
2 Tbs. Sherry 6 Tbs. shredded Gruyere cheese
1 (10-inch) pie pastry shell.

Preparation:

Sauté green onions in butter. Add Creole Seasoning (1/2 tsp.).

Break up crab meat into small chunks. Make sure that all bone & shell have been removed. Mix with onions. Let sit.

Beat eggs and mix in tomato paste.

Scald the cream. Add nutmeg and pour over the eggs. Add Sherry and cheese. Mix gently.

Bake the pastry shell 8 minutes at 375 degrees.

Arrange crab meat on bottom of the shell and pour the cream mixture over it. Dust the top of the quiche with the reserved Creole Seasoning. Bake at 350 degrees about 35 to 45 minutes or until filling is set to your liking.

Serve with white wine, tossed garden green salad and dinner rolls.