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Ingredients Jump to Instructions ↓

  1. Crust: 1 c All-purpose flour

  2. 1/2 c Crisco shortening

  3. Filling: 4 Eggs

  4. 1 2/3 c Light cream

  5. 1 ts Dill weed

  6. 1/4 ts Salt

  7. 1 1/2 c Shredded gouda

  8. Or edam or swiss cheese 6 oz Imitation crabmeat; chopped

  9. 1/4 c Chopped onion

  10. 2 knives, 9-inch (23 cm) square pan Crust:

  11. 1. Preheat oven to

  12. 325F (160C).

  13. 2. Combine flour and salt in food processor or mixing bowl.

  14. 3. Add Crisco Shortening. Cut in with pastry blender or two knifes or 9-inch (23 cm) square pan.

  15. 4. Bake at

  16. 325F (160C) for 10 minutes.

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

  18. 6. Stir in cheese, crabmeat and onion.

  19. 7. Pour over partially baked crust, spreading ingredients evenly.

  20. 8. Bake at 325F (160C) for 35 to 45 minutes, or until set in centre.

  21. 10 minutes, then cut into small squares and serve warm. Makes: About 25 squares-- Freeezing: Excellent Helpful Hints: Quiche squares can be prepared ahead and refrigerated

  22. 1 day or frozen

  23. 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

  24. 350F (180C) for about 15 minutes or until hot.

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