Recipe - Deviled Crab Quiche

2 cup Allpurpose flour
One half teaspoon Salt
One half teaspoon Chili seasoning
One fourth cup Cold margarine, minced
One fourth cup Lard, minced
One half cup Finely grated Cheddar cheese
3 tablespoon Cold water
6 sl Bacon, chopped
2 Onion, chopped
4 ounce Crabmeat, flaked
3 Eggs
2/3 cup Halfandhalf
One half teaspoon Mustard powder
One fourth teaspoon Cayenne pepper
Salt to taste
Tomato slices (opt)
Italian parsley sprigs (opt)

Preheat oven to 400'F. (205'C.). In a bowl, combine flour, salt and chili
seasoning. Cut in margarine and lard until mixture resembles bread crumbs.
Add cheese and mix well. Stir in cold water and mix to form a fairly firm
dough. Knead gently on a floured surface and roll out pastry. Set a 10"
flouted flan pan with a removable bottom on a baking sheet. Press pastry
into flutes and trim edge neatly. Prick base with a fork. Line pastry with
waxed paper and fill with dried beans.

Bake 15 minutes. Remove waxed paper and beans and bake 510 minutes more or
until dry and lightly golden. Fry bacon 3 minutes. Add onion; cook 2
minutes. Remove from heat; mix with crabmeat. Spoon mixture into flan
shell. Whisk eggs, halfandhalf, mustard, cayenne and salt. Pour into flan
shell. Bake 3035 minutes or until set and lightly golden. Garnish with
tomato and parsley, if desired, and serve warm or cold.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini