Quiche with crab and bacon

Ingredients:

Cake

• 1 frozen 9-inch pie crust (see recipe)

Filling

• 1 cup grated fontina cheese
• 3/4 cup large lump crab meat, sorted and remove shell fragments
• 1/4 cup chopped fried bacon

Cream

• 1 and 1/4 cups heavy cream
• 3 large eggs
• 1 tbsp chopped fresh parsley

Preparation:

1. Bake the crust until half-done according to package directions. Let cool slightly before adding the filling.
2. Filling:
   
   In a medium bowl, combine fontina, crabmeat, and bacon and spread in an even layer over the crust.
   
   Cream:
   
   In a medium bowl, whisk the heavy cream with the eggs, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add the parsley.
3. Pour the cream over the filling. Preheat the oven to 175°C and bake the quiche until set, 35-50 minutes. Let it cool for at least 30 minutes and serve warm or at room temperature.