2 bacon slice (rashers bacon)

350 g fresh crab meat

350g fresh shrimps (prawns), shelled

2 eggs, beaten

225g flour, sifted

20 quail’s eggs, hard boiled

4 cloves garlic, chopped

60g butter

150ml evaporated milk

50g grated cheddar cheese

60g bread crumbs

1 large onion, chopped

salt, pepper and mustard to taste

Methods

1. Saute the onion and garlic in hot butter, cook the bacon.
2. Combine remaining ingredients (except bread crumbs, and half and shrimps) in a mixing bowl.
3. Pour mixture into greased pie tin and bake in preheated oven at 180 c (360 F) with pie dish resting in a baking pan filled with shallow water.
4. Garnish with remaining shrimps then allow a further 5 to 7 minutes in the oven.
5. Garnish with parsley and olives.
6. Cool the quiche on a rack for half an hour then chill in the refrigerator.
7. To freeze, cover the pie dish tightly with polythene and secure with adhesive tape. Label.
8. To thaw, allow to stand for one hour then reheat.

More **Chinese Cooking** and **Slimming diet**

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