Crust:
1 c. & 2 Tbls flour
1/2 tsp salt
Mix together and then add:
1/3 c oil
2 Tbls water
Mix together. Place wax paper on slightly wet flat surface. Place ball of dough on wax paper, and place another sheet of wax paper on top. Using rolling pin, roll out crust to quiche pan size. Place in refrigerator until ready to assemble toppings.
2 Tbs minced shallots or green onions
1 Tbs butter
1 cup shredded crabmeat or salad shrimp
1 Tbs flour
1 1/2- 3/4 cups coarsly shredded white cheddar cheese
4 eggs
1 cup half and half
1/2 tsp salt, dash of white pepper (or black)
minced parsley and paprika for garnish
Saute onions in butter til tender; mix with meat. Add flour and stir together. Set that aside. Sprinkle half the cheese in the pastry shell. Then spread with your filling and sprinkle with remaining cheese. Beat eggs, cream, salt and pepper til mixed but not frothy. Pour into shell. Bake at 375 for 40 minutes till set and lightly browned. Sprinkle with parsley and paprika for color.