Creamy Crab Quiche

This is one of my favorite quiche recipes ever, and I have a boat load of them.  I have one in my fridge right now.  It's perfect for breakfast, brunch, lunch, or dinner.  I LOVE this recipe.  For lunch or dinner I eat it with a bitter green salad (with lots of tomatoes) and a simple red wine vinaigrette.  It reheats great!  One of the best things about quiches are that you can pretty much add whatever you want to them and they will always turn out great (once you have a good base recipe).  So feel free to add sauteed green peppers, mushrooms, or whatever else you fancy.  But I love this one cheesy, creamy, and perfectly delicious. 

Ingredients

• 1/2 cup mayonnaise
• 2 tablespoons flour
• 3 eggs
• 1/2 cup milk (or heavy cream if you really want to treat yourself)
• 1 cup crab meat (lump is clearly optimal but I've done the cheap canned kind and it taste fabulous)
• 1 cup diced Swiss cheese (regular Swiss or it will be too salty)
• 1/2 cup chopped green or yellow onion
• 1 (9 inch) unbaked pie crust (Pillsbury is my favorite)

Things I add that make it extra delicious (and I won't make it without):

• Cream Cheese
• A couple dashes of Tabasco and Worcestershire sauce
• Minced garlic or garlic powder
• 1+ tablespoon Old Bay seasoning (and sprinkle the quiche with extra as soon as it comes out of the oven)

Directions

1. Preheat oven to 350
2. Beat together eggs, mayonnaise, flour, and milk until thoroughly blended. Stir in crab, cheese, and onion. Pour into pie shell.
3. Bake 40 to 45 minutes, or until a knife inserted in the center comes out clean.