Crab Quiche

After going crabbing, the boys decided they wanted crab omelets. But since I wasn't interested in using 2 dozen eggs and spending 2 hours making them, I decided quiche would be almost the same thing.

So, I got a recipe from AllRecipes and altered it a bit. It was pretty good and I'll probably make it again since we have quite a bit more crab.

1 (9 inch) deep dish pie crust
3 eggs, beaten
1/2 cup milk
1/2 cup sour cream
1 teaspoon cornstarch
1 1/2 cups shredded cheese (any blend will do)
1/2 pound or more of imitation or real crabmeat (I used real)
1 pinch ground black pepper

Old Bay seasoning (to taste)

1/4 cup sliced green onion

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine the eggs, milk, sour cream and cornstarch. Stir in the cheese, crabmeat, green onion and seasonings. Pour into the pie shell.
Bake at 350 degrees F (175 degrees C) for 40-50 minutes or until a knife inserted in the center comes out clean. Let cool slightly and serve.