Deviled Crab Quiche

Recipe Ingredients

2 cups	125g / 4.4oz	All-purpose flour
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Chili seasoning
1/4 cup	49g / 1.7oz	Cold margarine - diced
1/4 cup	49g / 1.7oz	Lard - diced
1/2 cup	73g / 2.6oz	Finely grated cheddar cheese
3 tablespoons	45ml	Cold water
6		Bacon - chopped
2		Onion - chopped
4 oz	113g	Crabmeat - flaked
3		Eggs
2/3 cup	157ml	Half-and-half
1/2 teaspoon	2.5ml	Mustard powder
1/4 teaspoon	1.3ml	Cayenne pepper
		Salt to taste
		Tomato slices - (opt)
		Italian parsley sprigs - (opt)

Recipe Instructions

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

Source:
GRIT -- JULY 27, 1997

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