CRAB QUICHE

Steps:

• Sift together flour and salt cut in shortening until pieces are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, while mixing with fork, until completely moist. Form into ball flatten on lightly floured surface. Place in foil and refrigerate for 1 hour or overnight. Roll on lightly floured surface to 1/8 -inch thick and fit into 9-inch pie plate. Make rim around edge.Filling:*Arrange cheese evenly over bottom of pastry shell. Top with crab meat sprinkle with scallions. Combine eggs, half-and-half, salt, lemon rind and juice, dry mustard and mace. Pour over crab meat. Top with sliced almonds. Bake in a preheated 325° F oven for 45 minutes or until set. Remove from oven and let stand 10 minutes before serving.