Avocado Crab Quiche with White Wine (1976)

• 1 large ripe avocado
• 7 oz crabmeat, fresh, frozen or canned
• 4 eggs
• 1 1/2 cups heavy cream
• 1/4 cup dry white wine
• 2 tspns lemon juice
• 1/2 tspn salt
• 1/4 tspn nutmeg
• 1/4 tspn black pepper
• Dash of Tabasco sauce
• 1 pastry shell
• Several sprigs of parsley

Peel the avocado, cut into thin slices, and spread over the bottom of the pastry shell.  Sprinkle with lemon juice and 1/4 teaspoon of salt. To the crabmeat mix in Tabasco sauce, and arrange in the pastry shell.  

Lightly beat the eggs with a wire whisk.  Add the cream, wine, and seasonings, and blend until smooth.  Set the pastry shell on a cookie sheet and carefully pour in the custard mixture.  

Preheat oven to 375 degrees. Bake on the center shelf of the oven for 40 to 45 minutes, or until the top is puffed up and browned and a knife inserted in the center of the custard comes out clean.  Remove from the oven and carefully slide onto wire rack for 5 to 10 minutes to let the custard set.  Garnish with parsley and serve hot.  (Other garnishes could include thinly sliced olives or anchovies.)  

(Origin - "The Quiche Cookbook" by Edie and Tom Hilton. Published by the Ward Richie Press of Pasadena, California, 1976.)

More Quiche Recipes

Oyster Quiche with Dark Beer (1976)

Bacon and Ripe Olive Quiche (1951)

Salmon Souffle Quiche (1976)

Quiche Alsace Lorraine (1976)