| Cook 1/2 cup chopped onion in 2 Tbsp butter till
tender. Stir together 3 beaten eggs, 3/4 cup light cream, 3/4 cup milk,
1/2 tsp salt, 1/2 tsp finely shredded lemon peel, dash ground nutmeg and
onion. Add one 7 oz can crab meat, drained, flaked and cartilage
removed, or one 4 1/2 oz can shrimp, drained and chopped. Combine 1 1/2
cups shredded Swiss cheese and 1 tbsp all purpose flour; add to egg
mixture. Prepare normal pie pastry and place in quiche pan or 10" pie
pan. To keep crust in shape, line the unpricked pastry shell with a
double thickness of heavy duty foil. Bake in a 450 oven for 5
minutes. Remove foil. Bake 5 to 7 minutes more or till pastry
is nearly done. Remove from oven: reduce oven temperature to 325. Pour
seafood mixture into hot pastry shell. Top with 1/4 cup sliced almonds.
If necessary, cover edge of crust to prevent over browning Bake in 325
oven 35 to 40 minutes or till a knife inserted near center comes out
cleans. Let stand 10 minutes. Serves 6. |