Fiery Crab Quiche

Ingredients for 4 servings:

• 220 g flour
• ½ tsp salt
• ½ tsp chili powder
• 50 g lard
• 50 g margarine
• 60 g Cheddar cheese, grated
• n. B. Pulses for blind baking
• Flour for the work surface
• 8 slices of breakfast bacon
• 2 onions
• 150 g crab meat from the jar
• 3 m.-sized eggs
• 80 ml cream, liquid
• 80 ml milk
• ½ tsp mustard powder
• ½ tsp cayenne pepper
• some salt
• some Tabasco
• some tomato slices
• Parsley, fresh

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat the oven to 200°C (top/bottom heat). Mix the flour, salt, and chili powder in a bowl. Cut the margarine and lard into small pieces and knead into the flour mixture. This should form small crumbles. Add the cheese and mix with the crumbles. Add about 3 tablespoons of cold water and knead everything into a smooth dough. Roll out the dough on a floured surface and line the quiche dish (including the edges). Prick the dough base several times with a fork. Cut a circle of baking paper to the appropriate size and line the quiche dish. Fill with the pulses. Bake in the oven for about 15 minutes. Then remove the beans and paper and bake the dough until it has turned a golden yellow color (about 10 minutes). Finely chop the bacon and fry it. Peel and chop the onion, and sauté it with the bacon for a few minutes. Spread the bacon and onion mixture with the drained crab meat over the quiche base. Whisk the eggs with milk and cream and season. Pour the egg wash over the filling and bake the quiche on the middle rack for 30-35 minutes, until golden brown. Serve garnished with tomato slices and parsley.