Crab Quiche

Ingredients :
• 1 (9 inch) deep dish frozen pie crust
• 4 eggs
• 1 cup heavy cream
• ½ teaspoon salt
• ½ teaspoon black pepper
• 3 dashes hot pepper sauce (e.g. Tabasco™), or to taste
• 1 cup shredded Monterey Jack cheese
• ¼ cup grated Parmesan cheese
• 1 (8 ounce) package imitation crabmeat, flaked
• 1 green onion, chopped

Directions :
1. Preheat the oven to 350°F (175°C). Bake the pie crust for about 10 minutes, until just starting to brown. Remove from the oven, and allow to cool.
2. In a large bowl, whisk together the eggs, cream, salt, pepper, and hot sauce. Stir in shredded cheese, onion and imitation crab. Pour into the pie shell.
3. Bake for 25 to 30 minutes in the preheated oven, then turn off the oven, but leave the door closed. Leave quiche in the oven for an additional 20 to 30 minutes until firm. This will give it a smoother texture.

1 - 9 inch deep dish quiche

Cranberry Pear Pie

Cranberry Pear Pie
Servings: 6 - 8 Category: Dessert Method: Baked

Time: Prep: 20 min. Bake: 50 min. + cooling

Ingredients:

Pastry for single-crust pie (9 inches)

2 tablespoons all-purpose flour

1/2 cup maple syrup

2 tablespoons butter, melted

5 cups sliced peeled fresh pears

1 cup fresh or frozen cranberries

Topping:

1/2 cup all-purpose flour

1/4 cup packed brown sugar

1 teaspoon ground cinnamon

1/3 cup cold butter

1/2 cup chopped walnuts

Directions;

Line a 9-inch pie plate with pastry; trim and flute edges. Set aside. In a large bowl, combine the flour, syrup and butter until smooth. Add the pears and cranberries; toss to coat. Spoon into crust. For topping, combine the flour, brown sugar and cinnamon; cut in butter until crumbly. Stir in walnuts. Sprinkle over filling.

Cover edges of crust loosely with foil to prevent overbrowning. Bake at 400 degrees for 15 minutes. Reduce heat to 350 degrees. Remove foil; bake 35 - 40 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Yield: 6 - 8 servings.