Deviled Crab Quiche

Course : Seafoods
Serves: 8
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2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon chili seasoning
1/4 cup cold margarine -- diced
1/4 cup lard -- diced
1/2 cup finely grated cheddar cheese
3 tablespoons cold water
6 slices bacon -- chopped
2 medium Onion -- chopped
4 ounces crabmeat -- flaked
3 large eggs
2/3 cup half-and-half
1/2 teaspoon mustard powder
1/4 teaspoon cayenne pepper
1 teaspoon salt to taste
6 slices tomato slices -- (opt)
1 bunch Italian parsley sprigs -- (opt)

Preparation / Directions:

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.

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