Marilyn's Crab Quiche with Savory Crumb Crust

1 cup cornflakes, crushed fine in a blender
1/2 stick butter, melted
1/2 teaspoon crushed {tarragon}
1 cup cream-style cottage cheese
3  egg yolks
1/2 cup half-and-half cream
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon chopped {chives} or 1 tablespoon green onion tops
1 tablespoon lemon juice
6 ounces king crab meat
3  egg whites, beaten stiff
Make crust by blending together cereal crumbs, melted butter, and tarragon. Press into bottom and sides of pie pan; set aside.

Put first 8 filling ingredients in blender and blend until smooth. Add crab meat; blend to mix; set aside. Beat egg whites stiff. Gently fold contents of blender into egg whites and pour filling into crust.

Bake at 350 degrees for 30 to 35 minutes, or until knife pierced in center comes out clean. Serve hot, cut into small wedges, as a first course or appetizer.

Ease of Preparation: Moderate

Preparation Time: 30-35 min

Cook Time: 30-35 min

Servings: makes 1 pie

Recipe By: MaryAnn Koopmann and Wendy Louise

From:  Offerings From the Oven
Used with permission of Sourcebooks