On Sat, 19 Nov 2005 17:39:37 -0500, Nancy Young wrote:


>> OHHH Crawfish quiche. Christmas Eve or Christmas morning.
>
>Now, that sounds like a plan. Hmmm, I have extra crabmeat (I'm making
>crab cakes for dinner), maybe I'll freeze it and have that at Christmas. Or
>stuffed mushrooms, maybe ...
>
>nancy
>
Here Nancy try mine for a start.

Crab Quiche

Pastry for a 9 in" pie (or deep dish frozen pie shell)
2 eggs beaten
1 tsp Tony Chachere’s ( or other creole spice mix)
½ cup mayonnaise
2 Tbsp All purpose flour
½ cup milk, (a little more wouldn’t hurt)
½ lb crab meat
2 cups shredded Swiss cheese (about 8 oz.)
1/3 cup chopped green onions.

Line pie pan, (or quiche dish) with pastry. Trim, and prick bottom and
sides of pastry with a fork. Bake at 400 degrees for 3 minutes. Remove
from oven and prick again with a fork, and bake an additional five
minutes. Then remove the pie shell and lower the oven temp to 350
degrees.

Combine eggs, mayo, flour, milk, and seasoning, and mix thoroughly.
Stir in cheese and green onions.
Gently fold in crab. Pour the mixture into the pastry shell

Bake at 350 degrees for about 30 minutes or until set.
Let sit 10 minutes before serving.