Perfect for brunch or supper, this elegant one-crust pie (or quiche) is filled with tender crab and Swiss cheese in an egg custard.

Terrace Crab Pie

1 cup sliced onion
1/2 cup chopped celery
2 tablespoons butter
1/2 cup chopped crab
1 1/2 cups shredded Swiss cheee
3 large eggs
2/3 cup half-and-half
1 teaspoon salt
1/2 teaspoon pepper
1 (9-inch) unbaked pie shell

1 tomato, sliced for garnish

1. Preheat oven to 400°F (205°C).
2. Saute sliced onions and chopped celery in butter until the onion is soft and golden. Spoon alternate layers of chopped crab, shredded Swiss cheese, and the onion/celery mix into unbaked pie shell.
3. In a bowl, beat together eggs, half-and-half, salt, and pepper.
4. Pour into the pastry shell over the other ingredients.
5. Bake until the center is set, about 30 to 40 minutes.
6. Cool slightly before cutting.
7. Serve garnished with sliced tomato, if desired.

Makes 6 servings.