Serves: 6
Total Calories: 492

Pastry:
1 1/2 cups flour
1/2 teaspoon salt
1/2 cup vegetable shortening solid
4 to 5 tablespoons water cold
* Part two.
1 cup Swiss cheese shredded natural
1 (7 1/2-ounce) can crab meat drained, flaked, cartilage removed
3 scallion thinly sliced with 1 inch of greens
4 eggs beaten
1 1/2 cups half and half
1/2 teaspoon salt
1/2 teaspoon lemon peel grated
1 teaspoon lemon juice fresh
1/4 teaspoon dry mustard
1/4 teaspoon mace ground
1/4 cup almonds sliced, toasted

Sift together flour and salt cut in shortening until pieces are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, while mixing with fork, until completely moist. Form into ball flatten on lightly floured surface. Place in foil and refrigerate for 1 hour or overnight. Roll on lightly floured surface to 1/8 -inch thick and fit into 9-inch pie plate. Make rim around edge.

Filling:
*Arrange cheese evenly over bottom of pastry shell. Top with crab meat sprinkle with scallions. Combine eggs, half-and-half, salt, lemon rind and juice, dry mustard and mace. Pour over crab meat. Top with sliced almonds. Bake in a preheated 325° F oven for 45 minutes or until set.
Remove from oven and let stand 10 minutes before serving.

Nutritional Facts:

Serves: 6
Total Calories: 492
Calories from Fat: 320

More Recipes from the Holiday Cookbook Cookbook:
Cheese Tartlets
Cold Fish Mousse With Salsa Verde
Crab Quiche
Escargots In Butter Sauce
Italian Stuffed Mushrooms
Light and Tasty Cheese Spread
Molded Pineapple Cheese
Onion Stuffed Mushrooms
Savory Cheese Stuffed Mushrooms
Shrimp In Port Cream
Three Filling Circle Sandwich
Tuna Paté