CRAB QUICHE
Source of Recipe
From Southern Living 1977.
Recipe Introduction
"Many readers remember their favorite quiche
recipe only as "the one with the mayonnaise".
We remember the recipe well. Appearing in our May 1977 issue as a specialty of Margaret Beasley of Timpson, TX, it's definitely been our most requested
quiche."
List of Ingredients
Pastry for 9-inch quiche pan or pie plate
1/2 cup mayonnaise
2 T all-purpose flour
2 eggs, beaten
1/2 cup milk
1 (6-ounce) package frozen crabmeat, thawed and drained
2 cups (8-ounces) shredded Swiss cheese
1/3 cup chopped green onion
Fresh parsley sprigs (optional)
Tomato rose (optional)Recipe
Line a 9-inch quiche pan with pastry, and trim off excess around edge of pan
Place a piece of buttered aluminum foil, buttered side down, over pastry;
gently press into pastry shell.
This will keep the sides of the shell from collapsing.
Cover foil with a layer of dried peas or beans. Bake at 400º for 10 minutes
remove foil and beans.
Prick shell, and bake 3 to 5 additional minutes or until lightly browned.
Cool.
Combine mayonnaise, flour, eggs, and milk; mix thoroughly.
Stir in crabmeat, cheese and onion.
Spoon into quiche shell and bake at 350º for 30 minutes or until firm in
center.
Garnish with parsley and tomato rose, if desired.
Yield: one 9-inch quiche
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