Served as main course. Non-vegetarian dish.

Pastry for 9″ Pie

1 lb Crab-meat

2 Tablespoon Chopped Parsley

2 Tablespoon Dry White Wine or 2 Tablespoon Dry Vermouth

Salt and Pepper to taste

4 Eggs, slightly beaten

1 1/2 cup Milk

Cayenne Pepper to taste

1 Egg white

Paprika to taste

Line bottom on pie pan, cover and refrigerate 1 hour. Preheat oven to 450. Mix crab with parsley, wine or vermouth, salt and pepper. In separate bowl, combine eggs, milk and cayenne pepper. Brush pastry with egg white, fill with crab mixture. Pour egg mixture on top. Sprinkle with paprika and bake 10 minutes. Reduce heat to 350; bake 40 minutes longer or until set. Quiche is done when a knife inserted in the center comes out clean.

Serves: 6

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