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Place crab meat over bottom of pie shell, sprinkle onion and then cheese on top. Beat eggs with salt and cream. Pour egg mixture over all. Bake in
preheated 425F for 5 minutes. Reduce heat to 350F and cook until firm. Foil can be placed over crust to prevent burning. Slice crab quiche and garnish with pineapple rings and parsley. Serves 6.
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