Crab Quich

DIRECTIONS:

1. Prepare Baked Pastry Shell as directed; set aside. In a small skillet, cook onion in hot butter until tender. Remove from heat.

2. In a medium bowl, beat eggs slightly with a fork. Stir in crabmeat, half-and-half, vermouth (if using), tomato paste, salt, and pepper. Stir in onion mixture. Pour egg mixture into pastry shell. Sprinkle with shredded cheese.

3. Bake the quiche in a 375 degree F oven about 30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Cut into wedges to serve. Makes 8 main-dish servings.

Test Kitchen Tip: You may want to cut the salt in the quiche filling to 1/2 teaspoon if using the imitation crabmeat (which is high in sodium).

Baked Pastry Shell: Stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Cut in 1/3 cup shortening. Moisten dough with 4 to 5 tablespoons cold water total, adding 1 tablespoon at a time and tossing with a fork. On a lightly floured surface, roll dough into a 12-inch circle. Ease pastry into a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. Prick bottom and side of pastry. Line pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until golden brown. Cool on wire rack.

SHOPPING LIST :

Check each Item!
1 recipe Baked Pastry Shell (see recipe below)
3 tablespoons finely chopped green onion
1 tablespoons butter or margarine
3 eggs
1/2 pound cooked crabmeat (2 cups) or one 6- to 8-oz. package flake-style imitation crabmeat
1 cup half-and-half, light cream, or milk
3 tablespoons dry vermouth (optional)
1 tablespoons tomato paste
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup shredded Swiss cheese (2 oz.)