Crab Quiche Crust: 1/2 recipe plain pastry or 1 layer pie crust mix for 9" pie pan Filling: 3/4 lb. PanaPesca® brand Crabmeat 1/4 lb. grated Gruyère cheese 4 whole eggs 2 cups light cream 1/4 cup finely chopped onion Salt and freshly ground pepper 1/4 tsp Cayenne pepper 2 tbsp chopped fresh flat leaf parsley 1. Preheat oven to 425ºF. 2. Crust: Prepare pie crust as directed. Place pastry on the bottom and sides of a 9" pie pan. 3. Filling: Evenly distribute all of the crabmeat and cheese over the dough. Beat eggs, cream, onion, salt, pepper and cayenne. Pour mixture over crabmeat and cheese. Sprinkle with parsley. Bake at 425ºF on middle rack for 15 minutes; reduce heat to 300ºF and continue to bake for 30 minutes. Remove and cool on rack. Yield: 6 servings.