Title: Deviled Crab Quiche
Categories: Appetizer
Yield: 8 Servings

2	c	All-purpose flour
1/2	ts	Salt
1/2	ts	Chili seasoning
1/4	c	Cold margarine, diced
1/4	c	Lard, diced
1/2	c	Finely grated Cheddar cheese
3	tb	Cold water
6	sl	Bacon, chopped
2		Onion, chopped
4	oz	Crabmeat, flaked
3		Eggs
2/3	c	Half-and-half
1/2	ts	Mustard powder
1/4	ts	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 5-10 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, half-and-half, mustard, cayenne and salt. Pour into flan shell. Bake 30-35 minutes or until set and lightly golden. Garnish with tomato and parsley, if desired, and serve warm or cold.

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