Recipe: Crab Quiche (2)

Crab Quiche

Crust:
1 9 Inch Pie Crust

Filling:
7 1/2 Oz Crab Meat
3 Oz Swiss Cheese -- Grated
4 Eggs
2 C Cream
1/3 C Onion -- Minced
1 T Salt
1/4 Ts Cayenne pepper
1 Tb Parsley -- Chopped

Preheat oven to 425F. Crust: Prepare pie
crust as directed. Place pastry on the
bottom and sides of a 9-inch pie pan.

Filling: Over the dough, sprinkle the
crabmeat, then all of cheese.

In a bowl, beat eggs, cream, onion,
salt, and cayenne until blended.

Pour mixture over crabmeat and cheese.

Sprinkle with parsley.

Place pan on a cookie sheet and set on
middle rack in oven.

Bake at 425F for 15 minutes, then reduce
heat to 300F. Bake 30 minutes more
or until knife, when inserted, comes
out clean. Remove quiche from oven
and let cool 10 minutes. Cut and serve warm.


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Deviled Crab Quiche

Ingredients (8 servings)

2 c All-purpose flour
1/2 ts Salt
1/2 ts Chili seasoning
1/4 c Cold margarine, diced
1/4 c Lard, diced
1/2 c Finely grated Cheddar cheese
3 tb Cold water
6 sl Bacon, chopped
2 Onion, chopped
4 oz Crabmeat, flaked
3 Eggs
2/3 c Half-and-half
1/2 ts Mustard powder
1/4 ts Cayenne pepper
Salt to taste
Tomato slices (opt)
Italian parsley sprigs (opt)

Instructions

Preheat oven to 400'F. (205'C.).

In a bowl, combine flour, salt and chili
seasoning. Cut in margarine and lard
until mixture resembles bread crumbs. Add
cheese and mix well. Stir in cold water
and mix to form a fairly firm dough. Knead
gently on a floured surface and roll out
pastry. Set a 10" flouted flan pan with a
removable bottom on a baking sheet. Press
pastry into flutes and trim edge neatly.
Prick base with a fork. Line pastry with waxed
paper and fill with dried beans.

Bake 15 minutes. Remove waxed paper and
beans and bake 5-10 minutes more or until
dry and lightly golden.

Fry bacon 3 minutes. Add onion; cook 2 minutes.
Remove from heat; mix with crabmeat. Spoon
mixture into flan shell. Whisk eggs,
half-and-half, mustard, cayenne and salt.
Pour into flan shell.

Bake 30-35 minutes or until set and lightly
golden. Garnish with tomato and parsley,
if desired, and serve warm or cold.