Title: Crab Quiche Squares
Categories: Quiche
Yield: 1 Servings
| | | Crust: |
| 1 | c | All-purpose flour |
| 1/4 | ts | Salt |
| 1/2 | c | Crisco shortening |
| | | Filling: |
| 4 | | Eggs |
| 1 2/3 | c | Light cream |
| 1 | ts | Dill weed |
| 1/4 | ts | Salt |
| 1 1/2 | c | Shredded gouda |
| | | Or edam or swiss cheese |
| 6 | oz | Imitation crabmeat; chopped |
| 1/4 | c | Chopped onion |
Equipment: Food processor, pastry blender or 2 knives, 9-inch (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 9-inch (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 air-tight. To
reheat, thaw if frozen and heat, uncovered at 350F (180C) for about 15
minutes or until hot. By Gerald Edgerton on May 18, 1996