Crab Quiche

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Title: Crab Quiche
Categories: Main dish, Seafood
Yield: 6 servings

-Pastry for 9" pie
1 lb Crabmeat
2 tb Chopped parsley
2 tb Dry white wine -or-
2 tb Dry vermouth
-Salt and pepper to taste
4 Eggs, slightly beaten
1 1/2 c Milk
-Cayenne pepper to taste
1 Egg white
-Paprika to taste

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 Collected from the Fidonet Int'l Cooking Echoes

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