Crab quiche
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Pastry for 9\" pie | ||
| 1 | pounds | Crabmeat |
| 2 | tablespoons | Chopped parsley |
| 2 | tablespoons | Dry white wine -or- |
| 2 | tablespoons | Dry vermouth Salt and pepper to taste |
| 4 | Eggs, slightly beaten | |
| 1½ | cup | Milk Cayenne pepper to taste |
| 1 | Egg white Paprika to taste | |
Directions
Line bottom on pie pan, cover and refrigerate 1 hour. Preheat oven to 450. Mix crab with parsley, wine or vermouth, salt and pepper. In seperate 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; 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 Submitted By CAROLYN SHAW On 12-11-94