1 piecrust
2 T. onion, minced
3 T. butter
1 cup crabmeat
½ tsp. salt, divided
¼ tsp. pepper, divided
3 eggs
1 cup heavy cream
1 T. tomato paste
¼ cup Gruyère or Swiss cheese, shredded
Partially bake the piecrust in a preheated 400° oven for 8 to 10 minutes.
Sauté onion in butter for 5 minutes. Add the crab, ¼ teaspoon salt, and ⅛ teaspoon pepper. Simmer for a few minute and then allow to cool slightly.
In a mixing bowl, combine the eggs, whipping cream, tomato paste, ¼ tsp. salt, and ⅛ teaspoon pepper. Add crab mixture and stir.
Pour into partially cooked pastry shell, sprinkle with cheese, and bake in the upper third of the oven at 375° for 25 to 30 minutes.
Serves 6 to 8.