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         CRAB AND SHRIMP QUICHE

BASIC SAVORY SHORT PASTRY FOR QUICHE

Makes enough pastry for two 9-inch, 1-crust pies.

2 cup all-purpose flour

1/2 tsp. baking powder

1 eggs, beaten

1/2 tsp. each of salt & black pepper

1/2 cup fresh grated Parmesan cheese

1 tsp. paprika

1/2 cup solid vegetable shortening 

1/2 cup butter 

1/2 Tbsp. cider vinegar

3 oz. cold water

In large mixer, combine the flour, baking powder, and salt and pepper.  Add the shortening and beat until the mixture is crumbly, about 2 minutes. In a small bowl, beat the egg well and add the vinegar and water. Pour over the flour-shortening mixture and beat until well combined, about 1 minute. Form dough into 2 balls. Wrap and refrigerate overnight.

Preheat oven to 425 degrees.

Roll out one of the balls of dough 1/8 inch thick on a lightly floured board. Re-roll the pastry onto your rolling pin and transfer to the pie tin, gently unrolling it in place into the pan without stretching it. Pat it in firmly so there won’t be any air pockets. This pastry is not fragile, but if it does tear, just press it together again with your fingers. Form a decorative rim and trim off the excess. With a fork, prick the shell all over. Line crust with waxed paper and fill with rice or beans. Bake for 5 to 10 minutes.

CRAB AND SHRIMP FILLING FOR QUICHE     

1 - 9” Pie : 4 to 8 servings

1 cup crabmeat                                
1 cup shrimp
4 lg. eggs, lightly beaten
1 to 2 Tbsp.  chopped celery
1 to 2  Tbsp. chopped onion
2  Tbsp. parsley
2  Tbsp. sherry
2 cups half & half cream (or 1 cup milk & 1 cup cream)
1 Tbsp. butter
1/2 tsp. salt
1/4 tsp. ea. of nutmeg & white pepper

Sauté onion and celery briefly in butter.  Cut Shrimp into 1/4" to 1/2" pieces. Add to onion and celery; sauté for an additional minute.  Add the parsley, drained crab meat and 2 Tbsp. sherry to pan.  Refrigerate for one hour to marinade.

Brush a little beaten egg white over the crust to prevent a soggy crust. Sprinkle by hand vegetable/seafood mixture into the pie shell.

Combine eggs, cream, nutmeg, salt, and pepper. Drain remaining sherry marinade into the cream filling. Mix and drizzle into seafood/vegetable mixture in pie shell.

Place in lower half of oven. Bake 15 minutes at 400 º.  Reduce temperature to  350 º.  Bake until custard is cooked;  approximately 40 to 50 minutes, or until knife comes out clean.

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