Pastry:
* 1 cup all purpose flour
* 1/8 teaspoon salt
* 2 tablespoons butter or margarine
* 2 tablespoons shortening
* 2 - 4 teaspoons water

Filling:
* 4 eggs
* 1/2 cup milk
* 1/2 cup light cream
* 1/2 clove garlic, crushed
* 1 cup cheddar cheese, grated
* 3 green onions, chopped
* 2 green chilies, seeded and chopped or (bell peppers about 2 tablespoons)
* 8 to 12 ounces cooked and peeled shrimp or more ( or use crab meat, crawfish, or mix it up)
* Salt & pepper to taste, or use Tony's to taste, add dash of Cumin and a dash of thyme.
To prepare crust: Sift the flour and salt, cut in shortening and butter until the mixture resembles corn meal
Gradually mix in the liquid adding enough to bring the pastry together.
Wrap the pastry and chill for 20-30 minutes. Roll out pastry on well floured No Mess Dough Disc.
Place pastry into 10" flan dish, taking care not to stretch it.
Remove excess pastry with rolling pin or knife; flute as desired.

To prepare filling:
Mix eggs, milk, cream and garlic together.
Sprinkle with cheese, onion, chilies or bell pepper and shrimp or crab meat, or craw fish.
Pour into pastry-lined pan.
Bake at 400 degrees for 30-40 minutes until firm and golden brown.

Crab & Swiss Quiche

Serves 4-6
1/2 cup mayonnaise
2 tablespoons all-purpose flour
4 large eggs, lightly beaten
1/2 cup milk
1/2 pound crabmeat, lump preferred, picked over for shells and cartilage
1/2 pound Swiss cheese, shredded
1/3 cup chopped scallions, white and green parts
1 unbaked 9-inch pie shell
Preheat oven to 350 F.
In a medium-size mixing bowl, thoroughly combine the mayonnaise, flour, eggs and milk. Gently stir in the crabmeat, cheese and scallions. Spoon into the pie shell, smoothing the top with a rubber spatula.
Bake until firm in the center, 50-60 minutes.
Let cool on a wire rack for 15 minutes before serving hot, warm, at room temperature or even cold.