Quiche the Cook!

Once I saw the glee with which my 'boys' devoured the Quiche Lorraine I made during our first Christmas together, I knew quiche would become a welcome part of lazy weekend brunches. What's your favorite recipe? This is one I first tried this past spring, and we think it's a keeper. :)

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Dilly Seafood Quiche
"Doris Christopher's Stoneware Sensations" by the Pampered Chef, Ltd. - 1997
8 Servings

1/2 15 oz. container all-ready pie crusts, (2 crusts per package)
4 to 5 eggs
1 to 1 1/4 cups half and half, or milk
1/2 teaspoon salt
1/4 teaspoon dill weed
1/8 teaspoon hot pepper sauce
6 ounces imitation crab, flake- or leg-style, coarsely chopped
4 ounces Monterey Jack cheese, shredded
1 ounce freshly grated parmesan cheese
1 scallions including tops, thinly sliced

Preheat oven to 375 degrees F. Place crust in 9-inch pie plate. Bake 15 minutes; remove from oven. In a 1-quart mixing bowl, whisk together eggs, half-and-half, salt, dill weed, and hot pepper sauce until well blended. Add crabmeat, cheeses, and scallion to egg mixture; mix well. Pour into prepared crust. Bake 25-30 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting to serve.

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Donna's Notes:
Added an extra egg and milk since the crust could hold it, thus the sliding scale for those. The original recipe says 8 servings; I'd say 4-6 for our family (though I did add extra dairy products). VERY tasty and light!