Friday, February 16, 2007

Crab and Shrimp Quiche


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 can 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 sgerry

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