[Just Lori]

Ok Clemenza..... here ya go!

CRABMEAT QUICHE

1 1/2 cups crabmeat, fresh or canned
1 TBLS chopped celery
1 TBLS chopped onion
2 TBLS finely chopped parsley (dried is fine too)
2 TBLS sherry (cooking sherry will work)
Pastry for one-crust 9 inch pie
4 eggs, lightly beaten
2 cups cream or half & half
1/4 tsp. nutmeg
1/2 tsp. salt
1/4 tsp. white pepper (I use black and nobody notices) =)

Remove bits of shell and cartilage from crabmeat. Mix with celery, onion, parsley and sherry. Refrigerate 1 hour.
Preheat oven to 450. (Yes, FOUR fifty.)
Line pie plate with pastry and bake 5 min.
Sprinkle inside of partly baked pastry shell with crabmeat mixture.
Combine eggs, cream, nutmeg, salt and pepper and strain over the mixture in the pie shell.
Bake 15 minutes, reduce oven temp to 350 (you were worried, huh?) and bake until a knife inserted one inch from pastry edge comes out clean, about 10 min. longer.

Don't worry too much about the time. Different ovens are just different! =) If you love crab and you love quiche, this will do the trick!

[Clemenza]

Thanks! Now here's what I brought to the party: TUSCAN PEPPER & LEEK TART 1 Cup unbleached flour, plus extra salt 9 Tablespoons unsalted butter 2 tablespoons extra virgin olive oil 1 red pepper diced 1 yellow or green pepper diced 1 leek, trimmed and diced 1/2 teaspoon black pepper 3 eggs (I eliminate the yolks myself) 1/2 cup grated smoked mozzarella 1/4 Cup grated Grana Padano (use Pecorino Romano or Parmesan if not available) 1/3 cup heavy cream (half and half works fine, however) 6 basil leaves (FRESH), torn 1 tablespoon finely chopped parsley

1. Preheat oven to 375 degrees.

2. Pulse the flour, 1/2 teaspoon of salt and all but 1 tablespoon of the butter in a food processor or stir by hand until you get a course dought..

3. Place ball of dough in a oiled pie pan, spread out the cover bottom of pan, pinching excess dough to the sides to complete shell. Refrigerate.

4. Melt remaining 1 tablespoon of butter with the olive oil over medium-low heat in a saucepan. Add the red and yellow peppers, leek, salt and pepper. Cook for 15 minutes over the stove. Transfer to a bowl to cool.

5. Preheat oven to 375 degrees. Beat the egg whites, mozzarella, Grana Padano, cream, basil and parsley. Add the Pepper/Leak filling created above and stir.

6. Pour mixture into the prepared pie crust. Bake 40 minutes or until tart is golden.