Crabmeat Quiche
rec.food.cooking/Mcc6050/1999
Makes 6-10 servings

One of my favorite recipes is crabmeat quiche, which can be served as a main course or as hors d'oeuvre--it is rich but does set off the crab.

1 1/2 cups crabmeat
1 tbsp chopped celery
1 tbsp chopped onion
2 tbsp finely chopped parsley
2 tbsp sherry
4 eggs lightly beaten
2 cups cream, or 1 cup each milk and cream
1/4 tsp nutmeg
1/2 tsp salt
1/4 tsp white pepper
pastry for one-crust nine-inch pie

Combine crabmeat, celery, onion, parsley, and sherry and refrigerate for 1 hour.

Preheat oven to 450.

Line a nine-inch pie plate with pastry and bake 5 minutes.

Spread the inside of the partly baked pastry shell with the crabmeat mixture.

Combine the eggs, cream, nutmeg, salt, and pepper and strain over the mixture in the pie shell.

Bake 15 minutes, then reduce oven to 350 and bake until a knife inserted one inch from the pastry edge comes out clean (about 10 minutes). Serve immediately.