HERON POINT LOW-FAT QUICHE
                                                         ~ Courtesy of Sally Keyser
Ingredients:
1 C Heron Point Crab Meat
Pastry for a 9 inch one crust unbaked Pie shell 
4 eggs
1 Tablespoon chopped onion
1 Tablespoon chopped green pepper
1 C part skimmed mozzarella cheese
1 ¾ C Skim Milk
 ¾ C Dry Non-Fat Milk
¼ t black pepper
1 t Dijon mustard

Directions:
Preheat over to 425º
Sprinkle onion and green pepper on the bottom of the unbaked pie shell
Add mozzarella cheese
Add one cup well drained crabmeat
Lightly beat four eggs with skim milk and dry milk in medium bowl
Pour mixture over ingredients in pie shell
Bake for 15 minutes uncovered at 425º
Reduce oven temp to 300º and cook for approximately 30 minutes
To check, use butter knife. Put half way between edge of pie and middle. 
When the knife comes out clean then the quiche is done.