1 unbaked pastry shell — regular size baking
1/2 pound sliced Swiss cheese
1/2 cup sm. shrimp
4 ounces frozen canned crabmeat
2 eggs — beaten
1 cup whipping cream
1/2 tablespoon flour
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne
1 tablespoon sherry wine
1 tablespoon butter — melted
Line pastry shell with double slices of cheese. Cover cheese with a layer of s hrimp and a layer of crabmeat. Beat together the eggs, whipping cream, flour, salt, pepper and cayenne. Combi ne with sherry and melted butter.
Pour mixture over seafood. This may now be refrigerated or frozen. To serve: Bake for 40 minutes at 375 degrees until light brown. Quiche should stand fo r at least 20 minutes before serving.
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