Recipe - Crab Quiche Squares

Crust:
1 cup Allpurpose flour
One fourth teaspoon Salt
One half cup Crisco shortening
Filling:
4 Eggs
1 2/3 cup Light cream
1 teaspoon Dill weed
One fourth teaspoon Salt
1 One half cup Shredded gouda
Or edam or swiss cheese
6 ounce Imitation crabmeat; chopped
One fourth cup Chopped onion

Equipment: Food processor, pastry blender or 2 knives, 9inch (23 cm)
square pan Crust: 1. Preheat oven to 325F (160C).
2. Combine flour and salt in food processor or mixing bowl.
3. Add Crisco Shortening. Cut in with pastry blender or two knifes or
process in food processor until mixture resembles coarse meal. Press
mixture firmly in 9inch (23 cm) square pan.
4. Bake at 325F (160C) for 10 minutes.
Filling: 5. Beat eggs, cream, dill weed and salt together until
blended.
6. Stir in cheese, crabmeat and onion.
7. Pour over partially baked crust, spreading ingredients evenly.
8. Bake at 325F (160C) for 35 to 45 minutes, or until set in centre. Let
stand 10 minutes, then cut into small squares and serve warm. Makes: About
25 squares Freeezing: Excellent Helpful Hints: Quiche squares can be
prepared ahead and refrigerated 1 day or frozen 3 months. Prepare and bake,
cool and cut into squares. Place in flat container and wrap airtight. To
reheat, thaw if frozen and heat, uncovered at 350F (180C) for about 15
minutes or until hot.

Posted to MMRecipes Digest V4 #185 by "Griff" wgriffin@ix.netcom.com on
Jul 18, 1997