Instructions: The roasted peppers can be canned, drained, picked clean of any bits of charred skin and chopped into 1/2-inch dice; if bell peppers are in season, freshly roasted pepper can be used. Preheat oven to 350 degrees F.; adjust shelf to lower level. Spray-grease a 10-inch pieplate or quiche dish. Steam potato until tender, about 30 minutes. Peel and mash (or put through ricer); mix with salt and pepper.

Spread evenly on bottom and sides of prepared baking dish. Sprinkle with cheddar cheese. Bake in preheated oven for 15 minutes.

In a small skillet or sautepan, heat oil. Cook shallot (OR green onion), stirring, until tender. Add chives, bell pepper, parsley, salt and cayenne.

Stir together and heat through.

In a medium bowl, whisk together eggs. Add milk and Parmesan cheese and mix well. Add crab and seasoning mixture; mix well. Carefully pour mixture into partially baked potato crust. Bake in preheated oven for 35-40 minutes, until slightly puffed, golden brown and firm.

Serves 6 -

NOTES : Since we are making this in crab season when bell peppers are not in season, I use roasted bell peppers from a jar. If you happen to make this during bell pepper season, then you need to find frozen or canned crab.

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