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CRAB QUICHE

1/2 c. (4 1/2 oz.) mayonnaise
2 Tbsp. flour
3 beaten eggs
1 c. milk
1 small can mushrooms
6 oz. crabmeat
8 oz. grated Swiss cheese
1/3 c. grated onion
1 prebaked pie shell

Prick pie shell with fork on bottom and edges. Bake at
375 degrees approximately 5 minutes until lightly brown. In stainless
steel mixing bowl, wire whip eggs, flour, mayonnaise and milk.
Remove shell bits from crab and drain excess moisture. Stir in
crab, cheese and onions with wooden spoon. Add small can of
mushrooms (drained). Pour all ingredients into prebaked pie
shell.
May allow to set in refrigerator 1 hour before baking.
Bake at 275 degrees for 40 to 45 minutes. Reduce heat to 325 degrees; bake
15 to 30 minutes or until crust browns. Allow to rest awhile
before serving.

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