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SEAFOOD QUICHE 
1/2 lb. Swiss cheese, cut in slices 1/4 inch thick
1 c. crab meat
1/2 c. sm. cooked shrimp
1 1/2 c. light cream
4 eggs, beaten
1 tbsp. flour
1/2 tsp. salt
Dash of pepper
Dash of cayenne
1/4 tsp. nutmeg
2 tbsp. melted butter
2 tbsp. dry sherry
Crust (see recipe)

Line the unbaked pie shell with the cheese. Cover with layer of crab meat and shrimp. Combine the cream, eggs, flour, salt, pepper, cayenne and nutmeg. Stir in the butter and sherry. Beat well. Pour over seafood and bake at 375 degrees for 40 minutes, or until browned and custard is set. Let stand for 20 minutes before serving.

CRUST:

1 c. flour
1 tbsp. sugar
1/8 tsp. salt
1 tsp. baking powder
1/4 lb. butter

Sift together the flour, sugar, salt and baking powder. Blend in the butter. Mix thoroughly with hands until sugar is dissolved. If necessary add a few drops of water (not more than a teaspoon) to get a rolling consistency. Roll between waxed paper and line a 10-inch pie plate.
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