Did someone mention crab?

It got me to thinking about a delicious Dungeness Crab Quiche recipe given to me by a handsome friend, former innkeeper in Bellingham. Crab season comes later in the year here on the bay, so tuck away this delectible delight for future use. This is a quick and delicious way to use up your leftover crab meat!

1 unbaked 9-inch pie shell

1 tablespoon butter

2 green onions, sliced

6 eggs, slightly beaten

2 cups light cream

1/2 teaspoon salt

freshly ground pepper

dash of cayenne

2 cups flaked crab meat (canned crab meat can be used)

1 1/2 cups Gruyere cheese, shredded

Preheat oven to 425 degrees.

Bake pastry shell for 7 minutes or according to printed directions. Remove from oven.

Reduce oven heat to 400 degrees.

Saute onion in butter. In a mixing bowl, combine eggs, cream, salt, pepper, and cayenne. Add sauteed onions.

Pat crab meat dry. Scatter crab and cheese in pastry shell. Pour in egg mixture. Bake for 35-40 minutes, until the center is set. Remove from oven and cool for about 5 minutes before serving. Serves 6. Great with sliced fresh pear. Complemented by a Northwest Riesling or even a Chenin Blanc.

Enjoy a little taste of the Pacific Northwest, compliments of Jon!