Title: Crab Quiche
Categories: Main dish, Seafood
Yield: 6 servings
Pastry for 9" pie
1 lb Crabmeat
2 tb Parsley; chopped
2 tb Dry white wine -OR-
2 tb Dry vermouth
Salt and pepper; to taste
4 Eggs; slightly beaten
1 1/2 c Milk
Cayenne pepper; to taste
1 Egg white
Paprika to taste
Line bottom on pie pan, cover and refrigerate 1 hour. Preheat oven
to 450 F. Mix crab with parsley, wine or vermouth, salt and pepper.
In separate bowl, combine eggs, milk and cayenne pepper. Brush
pastry with egg white, fill with crab mixture. Pour egg mixture on
top. Sprinkle with paprika and bake 10 minutes. Reduce heat to
350 F; bake 40 minutes longer or until set. Quiche is done when a
knife inserted in the center comes out clean.
Source: Creative Cooking: Fish and Other Seafood
Carolyn Shaw's Collection from the Fidonet Int'l Cooking Echoes
