Serves: 6
Total Calories: 826
1. For pastry, sift flour and salt cut in shortening until pieces are the size of small peas. Sprinkle with water, 1 tablespoon at a time, tossing with fork until water is absorbed. Form into a ball flatten on lightly floured board and roll to 1/4 -inch thick. Place in 10-inch pie pan, shape edges, prick lightly and brush with beaten egg white.
Note: Refrigerate for 1/2 hour before filling.
2. To fill the pastry shell, first sprinkle with cheese. Top with crab meat and sprinkle with onion. In a medium-size bowl, combine eggs, heavy cream, salt, mustard, lemon rind and mace beat well. Pour over crab meat and top with sliced almonds.
3. Bake at 325° for 45 minutes or until set. Remove from oven and let stand 10 minutes before serving.
This Crab Quiche recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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