Crab Quiche Squares

Directions

Equipment: Food processor, pastry blender or 2 knives, 9-inch (23 cm) square pan.

Crust:

Preheat oven to 325F (160C).

Combine flour and salt in food processor or mixing bowl.

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.

Bake at 325F (160C) for 10 minutes.

Filling:

Beat eggs, cream, dill weed and salt together until blended.

Stir in cheese, crab meat and onion.

Pour over partially baked crust, spreading ingredients evenly.

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.

Freeezing: 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 350℉ (180℃) (180C) for about 15 minutes or until hot.