Recipe: Crabmeat Quiche

Recipes using McCormick Ground Nutmeg

• 1 cup flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 lb butter

• 1/2 lb Swiss cheese, cut into strips
• 1 cup canned crabmeat
• 1/2 cup small shrimp
• 2 cups light cream
• 4 eggs, beaten
• 1 tbsp flour
• sea salt
• white pepper
• dash of cayenne
• 1/4 tsp nutmeg
• 2 tbsp melted butter
• 2 tbsp sherry

To make crust: sift together flour, sugar, salt and baking powder. Blend in 1/4 lb butter. Mix thoroughly with hands until sugar is dissclved. If necessary, add a few drops of water (not more than a teaspoon) to get the right consistency. Roll between waxed paper and place in a greased, 9 inch pie plate.

Line unbaked pie shell with cheese. Cover with a layer of crab and shrimp. Combine light cream, eggs, flour, salt, pepper, cayenne and nutmeg. Stir in melted butter and sherry. Beat well. Pour over seaood. Refrigerate or freeze. When ready to serve, bake at 375° for 40 minutes or until brown. Let stand 20 minutes before serving. Delicious reheated too. Serves six. Origin - France.