Ingredients
Pastry for single-crust pie (9 inches)1 can (6 ounces) crabmeat, drained, flaked and cartilage removed1 cup shredded cheddar-Monterey Jack cheese3/4 cup frozen asparagus stir-fry vegetable blend, thawed1/4 cup finely chopped onion3 large eggs1 cup evaporated milk1/2 teaspoon salt1/4 teaspoon pepper1/4 teaspoon seafood seasoning1/8 teaspoon hot pepper sauceSAUCE:3 large egg yolks1 tablespoon water1 tablespoon lemon juice1/2 cup butter, meltedDash pepper
Preparation
Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Place on a wire rack.
In a small bowl, combine the crab, cheese, vegetable blend and onion; transfer to crust. In another bowl, whisk the eggs, milk, salt, pepper, seafood seasoning and pepper sauce. Pour over crab mixture.
Bake at 375° for 35-40 minutes or until a knife inserted in the center comes out clean. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Let stand for 5 minutes before cutting.
In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, water and lemon juice until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Reduce heat to low. Slowly drizzle in warm melted butter, whisking constantly. Whisk in pepper. Serve immediately with quiche.
