CRAB QUICHE

l-l/3 cups flour
l/2 tsp. salt
l/4 lb. butter
l egg yolk
2 to 3 tbsps. cold white wine
l lb. crabmeat
6 tbsps. butter
3 tbsps. chopped parsley
l tsp. tarragon
s & p to taste
3 eggs
3 egg yolks
2 cups heavy cream
dash of nutmeg
3/4 lb. Jarlsberg cheese, grated
few drops Worcestershire Sauce
Sift flour & salt together. Cut in butter. Add egg yolk & wine to
bring dough together. Roll out and fit into l0″ or ll” quiche or pie
pan. Prick bottom of shell & chill while making quiche filling.
Saute crabmeat in butter. Add seasonings. Beat eggs & yolks. Add
cream, nutmeg, cheese & Worcestershire. Add crabmeat mixture to
egg & cream mixture. Mix thoroughly & pour into chilled shell.
Bake l0 mins. at 450. Reduce heat to 350 & continue baking for
30-35 mins. or until golden brown and puffed.