1 c. all-purpose flour
1/4 tsp. salt
6 tbsp. firm butter, cut in chunks
1 egg

In bowl stir flour and salt. Add butter, stir to coat. With pastry blender or 2 knives cut into butter until you have fine particles. Stir in egg with fork until dough holds together. With hands shape into a ball; wrap in plastic wrap and refrigerate 1 hour.

(Preheat oven 425 degrees.) Press dough into pan as for pizza up, sides of 1 1/2 inch deep 9 inch quiche dish or pie pan. Place a piece of foil on pastry shell and partially fill with beans. Bake 425 degree oven for 10 minutes. Lift off foil and beans; return to oven 5 minutes or until browned. Remove from oven; let cool slightly. Reduce oven to 350 degrees.

CRAB QUICHE:

1/2 lb. crabmeat
1 c. (4 oz.) shredded Swiss cheese
1/4 c. grated Parmesan cheese
1/4 c. chopped green onion
1 jar (2 oz.) pimento, drained
3 eggs
1 c. milk
1/2 tsp. salt
1/8 tsp. pepper
1/4 tsp. ground nutmeg
Parsley sprigs
1 can (4 oz.) mushrooms

Mix crabmeat, cheeses, onion, pimento. Add to cooked shell. In bowl beat eggs, milk, salt, pepper, nutmeg; pour over crabmeat mixture. Bake 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes. Garnish with parsley (optional). Enjoy.