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1
Pastry:.
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2
Chill your hands with cold, running water from the tap and dry thoroughly.
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3
In a medium bowl, rub together flour butter, shortening, and salt until it resembles cornmeal with a few larger lumps throughout.
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4
Using a fork, toss the flour mixture with the ice water until it just sticks together to form a ball.
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5
(Alternately, you can use a food processor on pulse-mode for this step.
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6
).
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7
Divide dough into 2 portions, gently roll into a ball and flatten into a 6-inch disk with your palm.
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8
Wrap in plastic wrap and chill for 2 hours.
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9
Roll out both portions of dough to form one 12-inch circle.
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10
Fit the dough into a deep-dish 9-inch pie plate and trim the excess dough, leaving 1/2-inch overhang for fluting, and fold under to thicken crust edges.
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11
After fluting edges, gently prick surface with a fork, loosely line with a parchment paper circle cut to fit over entire surface of pastry, and then chill for 45 minutes.
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12
Preheat oven to 375F.
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13
Fill lined pastry half full with dried beans, rice, or pie weights and bake until pastry is light golden brown, about 15-20 minutes.
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14
Remove from oven and allow to cool on a baking sheet while making quiche filling.
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15
Filling:.
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Whisk together eggs, cream, and seasonings, and then stir in crabmeat and cheese.
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Carefully pour into prepared pastry shell and bake for 50-60 minutes.
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18
The quiche is done when a small knife inserted near the center comes out wet, but clean and it is puffed and golden brown.
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19
(If the pastry edges brown too quickly near the end of baking, tent them loosely with foil or pie shields).
