Deviled Crab Quiche

Directions

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 to 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 to 35 minutes or until set and lightly golden.

Garnish with tomato and parsley, if desired, and serve warm or cold.