Deviled Crab Quiche Recipe

Deviled Crab Quiche Ingredients
2 cup all-purpose flour
1/2 tsp salt
1/2 tsp chili seasoning
1/4 cup cold margarine, diced
1/4 cup lard, diced
1/2 cup finely grated cheddar cheese
3 tbsp cold water
6 slice bacon, chopped
2 onion, chopped
4 oz crabmeat, flaked
3 eggs
2/3 cup half-and-half
1/2 tsp mustard powder
1/4 tsp cayenne pepper
1 salt to taste
1 tomato slices (opt)
1 Italian parsley sprigs (opt)

Deviled Crab Quiche Directions
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.

Serves: 8

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