2 cups minus 2 tablespoons all-purpose flour
2 tablespoons white cornmeal
2/3 cup solid vegetable shortening
1/3 cup milk
Mix together the flour, cornmeal and salt in a mixing bowl. Add the
shortening. Using a pastry blender or your fingers, blend the
shortening into the dry ingredients until the mixture resembles
coarse meal. Add the milk and mix together until the mixture leaves
the sides of the bowl and forms a ball. On a lightly floured surface,
roll out the pastry and fit into a regular-size quiche pan or four
small quiche pans.
1 pound boiled shrimp, peeled and coarsely chopped
1/2 pound Swiss cheese, coarsely chopped
1 3/4 cups heavy cream
3 tablespoons all-purpose flour
1/8 teaspoon cayenne
1/8 teaspoon freshly ground black pepper
Salt to taste
Preheat the oven to 375 degrees F.
Distribute the shrimp evenly over the bottom of the quiche pastry.
Arrange the cheese evenly over the shrimp.
Combine the cream, flour, eggs, cayenne, black pepper and salt and
mix well. Pour over the cheese and shrimp. Bake for about 35 to 40
minutes, or until a knife inserted in the center comes out clean.
Yield: 4 servings