November 27, 2009
This dish brings back sweet memories, as John made this on our first date! Here's a revised version of the recipe from one of his favorite Sunset cookbook, "Cooking For Two".
9 ounces crab meat (canned or freshly steamed)
6 ounces Swiss cheese, shredded
5 tbsp. sliced onions
5 tbsp. grated parmesan cheese
2 tbsp. parsley
A 10 inch Quiche pan
9 1/2 ounces flour
8 tbsp. butter
1 1/2 egg yolk
1. Buttery pastry shell:Preheat oven to 350° F. In a bowl, cut butter into flour until mixture resembles fine crumbs. With a fork, lightly stir in the egg yolk. Work dough into a ball with hands. Using your fingers, evenly press dough over bottom and up sides of quiche pan. Dough tears easily, but does not toughen with handling-pinch tears together to rejoin. Bake in oven for 10-15 minutes, remove and set aside to cool.