Ingredients:
1 9-inch refrigerated pie crust
4 oz. shredded Swiss cheese
2 cans (4.5 ounces each) crabmeat, drained
2 slices crisp cooked bacon, crumbled
2 green onions, sliced
1 can (15 ounces) Veg•All Original Mixed Vegetables, drained
3 eggs
1 1/2 cups half-and-half
1/2 t. salt
1/8 t. cayenne pepper
Pinch of dried parsley
Pinch of garlic powder
Dash of ground nutmeg
Fresh parsley or dill
Lemon slices or wedges

Instructions:
Preheat oven to 425°F. Prepare pie crust according to package directions for one-crust filled pie.

Place crust in 12-inch quiche dish. Spread cheese, crabmeat, bacon, onions and mixed vegetables in pie crust.

In medium mixing bowl, beat eggs, half-and-half and spices. Pour egg mixture over other ingredients.

Bake 15 minutes at 425°F; turn oven back to 325°F and bake 20 minutes more, or until knife inserted in center comes out clean.

Garnish with fresh parsley or dill and lemon slices.

By Jack Simson, Buffalo, N.Y.
Family Features Editorial Syndicate