Crab Quiche

Serves: 6
Total Calories: 506


1 1/2 cups flour
1/2 teaspoon salt
1/2 cup vegetable shortening solid
4 to 5 tablespoons water cold
1 egg white beaten with a few grains of salt
1 cup Swiss cheese shredded
1 (7 1/2-ounce) can crab meat drained, flaked and cartilage removed
2 green onions liced with tops
4 eggs well beaten
1 1/4 cups half and half
1/2 teaspoon salt
1 teaspoon mustard prepared
1/2 teaspoon lemon peel grated
dash mace ground
1/4 cup almonds sliced toasted


For pastry, sift flour and salt cut in shortening until pieces are the size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until water is absorbed. Form into a ball flatten on lightly floured board and roll to 1/4 -inch thick. Place in 10-inch pie pan, shape edges, prick lightly and brush with beaten egg white.

Note: Refrigerate for 1/2 hour before filling.

To fill the pastry shell, first sprinkle with cheese. Top with crab meat and sprinkle with onion. In a medium-size bowl, combine eggs, half-and-half, salt, mustard, lemon rind and mace beat well. Pour over crab meat and top with sliced almonds. Bake at 325° for 45 minutes or until set. Remove from oven and let stand 10 minutes before serving.

Nutritional Facts:

Serves: 6
Total Calories: 506
Calories from Fat: 315

This Crab Quiche recipe is from the Menu Planner Cookbook. Download this Cookbook today.

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