Wednesday, March 30, 2005

Crab-Shrimp Quiche

My mom loved to make quiche.
This was my favorite of all of them.


1 c. flour
1 Tb. sugar
1/8 tsp. salt
1 tsp. baking powder
1/4 lb. butter

Sift flour, sugar, salt and baking powder together.
Blend in butter.
Mix with hands until rolling consistency.
Roll or pat into a 10 inch pie plate.


1/2 lb. Swiss cheese
1 c . crab meat
1/2 c. small cooked shrimp
1 1/2 c. light cream
4 eggs, beaten
1 Tb. flour
1/2 tsp. salt
1/4 tsp. nutmeg
dash of pepper
dash of cayenne
2 Tb. butter, melted
2 Tb. dry sherry

Cut cheese into 1/4 inch slices.
Put into the bottom of an unbaked pie shell.
Cover with crab and shrimp.
Beat the remaining ingredients well and pour into crust.
Refrigerate or freeze.
When ready to serve, bring to room temperature.
Bake at 375 degrees for 40 minutes or until browned.
Let stand 20 minutes before serving.
Serves 4 -6.

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